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Sausages with fennel, apple and cabbage slaw recipe

Sausages with fennel, apple and cabbage slaw recipe

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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​​
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    3365kj
    807kcal     40%

  • Fat

    53g 76%

  • Saturates

    20g 100%

  • Sugars

    16g 17%

  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 44.7g Protein 33.3g Fibre 9.2g

Method

  1. Preheat the grill to medium-high. Cook the sausages for 15-18 minutes, turning frequently, until golden all over and cooked through.
  2. Boil the potatoes for 15 mins until tender, drain and set aside.
  3. Meanwhile, mix all the slaw ingredients together and season to taste.
  4. Return the potatoes to the pan along with the butter and roughly mash – you want the potatoes to stay chunky. Season.
  5. 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

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