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

Nutrition per serving

kcal 632
fat 29g
saturates 10g
carbs 11g
sugars 69g
fibre 10g
protein 18g
salt 2.7g

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

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.
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.
Serve as hot dogs in a baguette with the warm slaw and a little mustard.