Sausages With Warm Red Cabbage & Beetroot Slaw

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

• Cooking Time Prep 15 mins
  Cook 30 mins - 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  632

• Protein

  18g

• Carbs

  11g

• Fat

  29g

• Saturates

  10g

• Fibre

  10g

• Sugar

  69g

• Salt

  2.7g

Ingredients

• 8 pork sausages
• 100ml balsamic vinegar
• 100g soft dark brown sugar
• 1 tbsp cumin seed
• 140g mixed dried vine fruit, such as currants, raisins and sultanas
• 1 red cabbage, about 800g/1lb 12oz, shredded
• 4 beetroot, about 350g/12oz, grated
• 4 chunks of baguette and English mustard, to serve

Directions

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.

Categories: Barbecue