Sausages With Fruity Coleslaw
These sticky redcurrant-glazed chipolatas are the star of the show in this delightful recipe. Pairing them with a zesty and crunchy fruity coleslaw makes for a perfect balance of flavors and textures. With each bite, you'll enjoy the sweet and savory combination that is sure to satisfy your taste buds. Serve this dish alongside some split jacket potatoes for a hearty and delicious meal that everyone will love.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 420 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.63 milligram of sodium
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