-
-
Add this recipe to your binder
This recipe is in your binder
-
Sausages with fennel, apple and cabbage slaw recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Who doesn't love sausage and mash? Use Finest Signature pork sausages to upgrade this comforting dish. Perfect served with a creamy cabbage and apple slaw. See method
Ingredients
- 4 Finest Signature pork sausages
- 350g new potatoes
- 10g butter
For the slaw
- ½ fennel, finely sliced, fennel fronds too
- 1 apple, cut into matchsticks, we used Pink Lady
- ¼ white cabbage, finely sliced
- 1 tsp Dijon mustard, plus extra to serve, optional
- 2 tbsp 0% fat Greek-style yogurt
- 1 tbsp mayonnaise
- 10g chives, finely chopped
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
-
Energy
3365kj
807kcal
40%
-
Fat
53g
76%
-
Saturates
20g
100%
-
Sugars
16g
17%
-
Salt
2.5g
42%
of the reference intake
Carbohydrate 44.7g
Protein 33.3g
Fibre 9.2g
Method
- Preheat the grill to medium-high. Cook the sausages for 15-18 minutes, turning frequently, until golden all over and cooked through.
- Boil the potatoes for 15 mins until tender, drain and set aside.
- Meanwhile, mix all the slaw ingredients together and season to taste.
- Return the potatoes to the pan along with the butter and roughly mash – you want the potatoes to stay chunky. Season.
- Serve the potatoes and slaw alongside the sausages with extra mustard, if you like.
Tip: Any remaining slaw will keep for 1-2 days covered in the fridge. Great in a sandwich or with salmon.
See more Sausage recipes