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Sausages with warm red cabbage & beetroot slaw

Contains pork – recipe is for non-Muslims only
A sausage sandwich with a difference - team bangers with a baguette, hot and sweet coleslaw and tangy mustard

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 632
  • Carbohydrates 11
  • Saturated Fat 10
  • Sugar 69
  • Protein 18
  • Fat 29
  • Fibre 10
  • Salt 2.7

Nutrition per serving

  • Calories 632
  • Carbohydrates 11
  • Saturated Fat 10
  • Sugar 69
  • Protein 18
  • Fat 29
  • Fibre 10
  • Salt 2.7

Ingredients

  • 8 pork sausage
  • 100ml balsamic vinegar
  • 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
  • 4 beetroot, about 350g/12oz, grated
  • 4 chunks of baguette and English mustard, to serve

Method

  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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