Sticky chipolata & fennel slaw open sandwiches

Contains pork – recipe is for non-Muslims only
Try your hand at homemade coleslaw with a twist, then serve with honey-glazed sausages atop wholemeal bread

  • Takes 15 mins
  • Easy

Nutrition per serving

  • kcal 459
  • fat 28g
  • saturates 12g
  • carbs 34g
  • sugars 13g
  • fibre 5g
  • protein 17g
  • salt 1.8g


  • 12 chipolata sausages
  • 1 tbsp clear honey
  • 4 thick slices wholemeal bread (buttered if you like)
  • 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


  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.

  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.

  3. Pile the slaw onto the slices of bread and top with the sticky sausages.

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