Sausages with fennel, apple and cabbage slaw recipe
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 ingredientsEach serving contains
- Energy
- 3365kJ 807.0kcal
- Fat
- 53g
- Saturates
- 20g
- Salt
- 2.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 44.7gProtein 33.3gFibre 9.2g
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- 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
