Sticky chipolata & fennel slaw open sandwiches
- Good Food team
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Makes 4
Easy
Total time: 15 mins
Takes 15 mins
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Try your hand at homemade coleslaw with a twist, then serve with honey-glazed sausages atop wholemeal bread
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Ingredients
Nutrition
Units:
MetricUS
-
12 chipolata
sausages
-
1 tbsp clear honey
-
4 thick slices wholemeal bread
(buttered if you like)
For the slaw
-
2 tsp wholegrain mustard
-
2 tbsp light mayonnaise
-
2 tbsp natural yogurt
-
1 fennel bulb
very finely sliced
-
2 carrots
grated
-
1 red onion
finely sliced
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Nutrition: per sandwich
- kcal459
- fat28g
- saturates12g
- carbs34g
- sugars13g
- fibre5g
- protein17g
- salt1.8g
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Method
-
step 1
Heat the grill to medium and cook the sausages for 10 mins, turning every so often. Brush with the honey mixture, then return to the grill for a further 1-2 mins or until cooked through.
-
step 2
While the sausages cook, mix together the mustard, mayonnaise and yogurt. Combine the fennel, carrots and onion in a bowl, and stir through the mustardy dressing and a little seasoning.
-
step 3
Pile the slaw onto the slices of bread and top with the sticky sausages.
Recipe from Good Food magazine, July 2013
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