Sticky cider & mustard sausage wheel with box grater salad
By Cassie Best
Spiral your chipolatas into a cartwheel and serve with a celeriac, carrot, beetroot and apple slaw- best enjoyed outdoors
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Prep:20 mins
Cook:28 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 535
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fat 32g
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saturates 8g
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carbs 30g
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sugars 25g
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fibre 6g
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protein 19g
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salt 1.2g
Ingredients
- 12 linked chipolatas
- drizzle of oil
- 250ml cider
- 2 tbsp wholegrain mustard, plus extra to serve (optional)
- 2 tbsp clear honey
- juice and zest 1 lemon
- 1 tbsp clear honey
- 1 tbsp extra virgin olive oil
- ½ small celeriac, peeled
- 2 carrots, peeled
- 2 raw beetroot, peeled
- 1 apple
- 100g mixed seeds (toasted if you have a spare pan)
Method
Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.
Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.
To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.
