Sausages with warm red cabbage & beetroot slaw

Sausages with warm red cabbage & beetroot slaw

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(1 ratings)

Prep: 15 mins Cook: 30 mins - 35 mins


Serves 4
A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard

Nutrition and extra info

Nutrition: per serving

  • kcal632
  • fat29g
  • saturates10g
  • carbs11g
  • sugars69g
  • fibre10g
  • protein18g
  • salt2.7g


  • 8 pork sausages
  • 100ml balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 100g soft dark brown sugar
  • 1 tbsp cumin seed
  • 140g mixed dried vine fruit, such as currants, raisins and sultana
  • 1 red cabbage, about 800g/1lb 12oz, shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 4 beetroot, about 350g/12oz, grated



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 4 chunks of baguette and English mustard, to serve


  1. Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

  2. Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.

  3. Serve as hot dogs in a baguette with the warm slaw and a little mustard.

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