The beetroot and red cabbage slaw was delicious and went really well with the sausages. Slightly sweet, slightly sour it was just perfect. I served it by itself, but it would be lovely with crusty bread as the original recipe suggested.
Sausage with Warm Red Cabbage and Beetroot Slaw (from Good Food Magazine May 2012)
(Serves 4)
8 pork sausages
100ml balsamic vinegar
100g soft dark brown sugar
1 tbsp cumin seed
140g mixed dried vine fruit, such as currants, raisins and sultanas
1 red cabbage, about 800g 12oz, shredded
4 beetroot, about 350g, grated
Heat oven to 200C. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.
Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.
Serve with mustard.
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