Sausages with coleslaw
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 5 out of 5.4 ratingsRate
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Sometimes nothing will beat a good sausage, team them with our fruity coleslaw for a fresh taste
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
12 chipolatas
sausages
-
4 tbsp redcurrant jelly
-
2 tbsp olive oil
-
juice ½ lime
-
¼ white cabbage
shredded
-
4 carrots
grated
-
½ red onion
sliced
-
1 red apple
cored and sliced
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Nutrition: per serving
- kcal420
- fat27g
- saturates8g
- carbs34g
- sugars27g
- fibre5g
- protein12g
- salt1.63g
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Method
-
step 1
Heat grill to medium and snip sausages apart into a roasting tin. Whisk the jelly and oil together well, then use 1 tbsp of the mix to coat the sausages. Grill for 8-10 mins, turning, until cooked through and sticky.
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step 2
Meanwhile, whisk the lime juice into the remaining redcurrant mixture, then pour into a large bowl. Add the shredded cabbage, carrot, onion and apple and give everything a good mix with some seasoning. Serve the fruity coleslaw with the sausages and split jacket potatoes.
Recipe from Good Food magazine, May 2008
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A star rating of 5 out of 5.4 ratings
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