Sausages with warm red cabbage & beetroot slaw
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins - 35 mins
A star rating of 4 out of 5.3 ratingsRate
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A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard
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Ingredients
Nutrition
Units:
MetricUS
-
8 pork sausages
-
100ml balsamic vinegar
-
100g soft dark brown sugar
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1 tbsp cumin seed
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140g mixed dried vine fruit, such as currants, raisins and sultana
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1 red cabbage
about 800g/1lb 12oz, shredded
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4 beetroot
about 350g/12oz, grated
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4 chunks of baguette and English mustard
to serve
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Nutrition: per serving
- kcal632
- fat29g
- saturates10g
- carbs11g
- sugars69g
- fibre10g
- protein18g
- salt2.7g
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Method
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step 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.
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step 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.
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step 3
Serve as hot dogs in a baguette with the warm slaw and a little mustard.
Recipe from Good Food magazine, May 2012
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A star rating of 4 out of 5.3 ratings
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