Preheat the oven to 200C/gas mark 6. Mix the mustard and honey together with some seasoning. Put the sausages into a roasting tin large enough for there to be a little room around them (too big a tin and the juices will boil off and burn, too small and the sausages will sit in a pool of liquid and won’t go lovely and glossy).
Pour the honey mixture over the sausages to coat then roast for 25-30 minutes, turning every so often. They should look burnished.
Toast the caraway seeds in a dry frying pan for 20 seconds, then put on to a plate to cool. Whisk together the maple syrup, mustard, cider vinegar and oil and add the seeds.
Bunch the spinach leaves on a cutting board and slice them finely. Put into a serving bowl with all the other slaw ingredients, pour on the dressing and gently toss. Serve with the sausages.