A new recipe from Claire Thomson. My picture doesn’t really do it justice but its quite delicious. The coleslaw would go well with chicken or ham too.
Ingredients
- For the coleslaw:
- ¼ small white cabbage finely shredded
- 1 large carrot peeled and coarsely grated
- 4 spring onions trimmed and thinly sliced
- 50 g creme fraiche sour cream or Greek yogurt
- 50 g mayonnaise
- 2 tbsp hot mango chutney
- 1 tsp mild or hot curry powder
- Finely grated zest and juice of ½ lemon
- 50 g dried apricots finely sliced
- To assemble
- 4 good-sized pork sausages or use vegan/vegetarian alternatives
- 4 hot dog buns split down the middle
- leaves Small bunch of coriander roughly chopped
Servings:
Instructions
- Mix together all the ingredients for the coleslaw in a bowl, making sure everything is well coated. Season well to taste then put to one side.
- With the barbecue ready to cook on, grill the sausages until cooked through, around eight to 12 minutes depending on size. You could also fry or grill the sausages.
- Lightly toast the buns, then add a cooked sausage to each one before topping with the coleslaw and chopped coriander to serve.
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