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Sausages with fennel, apple and cabbage slaw recipe

Finest
Sausages with fennel, apple and cabbage slaw

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
  • Serves 2
  • Takes 35 mins
  • 807 calories / serving

    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​​

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    Shop ingredients

    Each serving contains

    Energy
    3365kJ 807.0kcal
    40%
    Fat
    53g
    high76%
    Saturates
    20g
    high100%
    Salt
    2.5g
    high42%
    Sugars
    16g
    low17%

    of the Reference intake

    Carbohydrate 44.7gProtein 33.3gFibre 9.2g

    Method

    1. Preheat the grill to medium-high. Cook the sausages for 15-18 minutes, turning frequently, until golden all over and cooked through.
    2. Boil the potatoes for 15 mins until tender, drain and set aside.
    3. Meanwhile, mix all the slaw ingredients together and season to taste.
    4. Return the potatoes to the pan along with the butter and roughly mash – you want the potatoes to stay chunky. Season.
    5. 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.

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