A seasonal recipe from Diana Henry which is good accompanied by jacket potatoes.
Ingredients
- 2 tbsp grain mustard
- 6 tbsp honey
- 8 good-quality fat sausages
- For the slaw :
- 1 1/2 tsp caraway seeds
- 1 1/2 tbsp maple syrup
- 1 tsp dijon mustard
- 1 1/2 tbsp cider vinegar
- 6 tbsp extra virgin olive oil
- 75 g baby spinach leaves
- 1/4 small red cabbage core removed, very finely sliced
- 1 small apple cored and cut into matchsticks
- 1/4 small red onion sliced wafer thin
- 15 g walnut pieces toasted
- 1 crumbled dried chilli
- 75 g blackberries
Servings:
Instructions
- 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.
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