An upmarket sausage bap from Georgina Hayden.
Ingredients
- 8 sausages
- olive oil
- 3 tsp honey
- 1 fennel bulb trimmed
- 1 red onion peeled
- 1 granny smith
- 1 tbsp red wine vinegar
- 1-2 tsp English mustard
- leaves A few fresh tarragon sprigs picked and finely chopped
- sea salt and black pepper
- 4 soft white baps
- 50 g butter at room temperature
Servings:
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6. Put the sausages on a not-too-large roasting tray, rub them all over with a little olive oil, then pop them in the oven for 15 minutes.
- Remove, drizzle over a teaspoon of the honey, then return to the oven for a further 10-15 minutes, turning once halfway, until golden all over.
- Meanwhile, make the slaw. Finely shred or slice the fennel and red onion – use a mandoline, if you have one. Halve and core the apple, and finely shred or slice.
- In a large bowl, whisk the vinegar, a couple of tablespoons of olive oil, a teaspoon of mustard, the remaining honey and the chopped tarragon. Season well, then taste and add more mustard or honey, if you like. Add the sliced fennel, onion and apple, and toss to coat.
- When the sausages are cooked, cut the baps in half and butter them generously on both cut sides. Distribute the sausages between them, top with the slaw, squish together and tuck in.
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