Sausages with Blackberry and Apple Slaw (4)

A seasonal recipe from Diana Henry which is good accompanied by jacket potatoes.

Sausages with Blackberry and Apple Slaw (4)
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Sausages with Blackberry and Apple Slaw (4)
Print Recipe
  1. 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).
  2. Pour the honey mixture over the sausages to coat then roast for 25-30 minutes, turning every so often. They should look burnished.
  3. 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.
  4. 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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