Sausages with warm red cabbage & beetroot slaw

3 of 5-a-day 30-60 minutes 4 servings 800 kcal or less baguette sandwich breakfast sandwich brunch coleslaw fibre healthy eating hit your 5-a-day iron mains sandwich sarnie sausage bap sausage bun sausage sandwich vegetables vitamin

N/A

Source

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

Method

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.