Sausages with warm red cabbage & beetroot slaw
The recipe Sausages with warm red cabbage & beetroot slaw can be made in roughly 50 minutes. Watching your figure? This gluten free and dairy free recipe has 931 calories, 39g of protein, and 61g of fat per serving. This recipe serves 4 and costs $3.47 per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have mustard, cumin seed, dark brown sugar, and a few other ingredients on hand, you can make it. 99 people have made this recipe and would make it again. It is brought to you by BBC Good Food. It works well as a main course. Overall, this recipe earns a spectacular spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Sausages With Warm Cabbage Salad, Red cabbage with beetroot, and Warm Cabbage Slaw.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
8 pork sausages
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
Equipment:
oven
baking pan
frying pan
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.
3. 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.
4. Serve as hot dogs in a baguette with the warm slaw and a little mustard.
Nutrition Information:
covered percent of daily need
