Recipes
Recipes

Crunchy apple and red cabbage salad with sausages

Fragrant fennel and crisp apple are perfect partners for the pork in this speedy dish

Fragrant fennel and crisp apple are perfect partners for the pork in this speedy dish

starstarstarstarstar
(10 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.02 per serving

Nutritional Information

Each 187g serving contains

Energy
1300kj
310kcal
16%
Fat
22.4g
High
32%
Saturates
4.7g
Med
24%
Sugars
8.0g
Med
9%
Salt
1.35g
Med
23%
of your reference intake.
Typical energy values per 100g:
695kJ/166kcal

Ingredients

2tbsp rapeseed oil

1tbsp maple syrup

1tbsp red wine vinegar

1tsp Dijon or wholegrain mustard

Finely grated zest 1 clementine or satsuma

1 clove garlic, crushed

8 Extra Special Classic Pork Chipolata Sausages, halved

200g red cabbage, finely sliced

1 fennel bulb, finely sliced, fronds reserved

3 spring onions, finely sliced

1 apple, cored and finely sliced

30g pecan nuts, toasted and roughly chopped

Method

1
To make the dressing, whisk together the oil, maple syrup, red wine vinegar, mustard, most of the zest and the garlic in a small bowl and set aside.
2
Preheat a frying pan or griddle on a medium to high setting and cook the sausages for 10-12 mins, turning occasionally, until cooked through.
3
While the sausages are cooking, put the cabbage, fennel slices, spring onions, apple and pecans in a bowl and toss together.
4
When the sausages are cooked, add to the bowl. Scatter over the reserved fennel fronds and zest and serve immediately with the dressing.