Sausages with warm red cabbage & beetroot slaw

Name: Sausages with warm red cabbage & beetroot slaw
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 8 pork sausages; 100 milliliters balsamic vinegar; 100 grams soft dark brown sugar; 1 Tbsp cumin seed; 140 grams mixed dried vine fruit, such as currants, raisins and sultana; 1 red cabbage, about 800g 1lb 12oz, shredded; 4 beetroot, about 350g 12oz, grated; 4 chunks baguette and English mustard, to serve

Sausages with warm red cabbage & beetroot slaw could be just the gluten free and dairy free recipe you've been looking for. One serving contains 931 calories, 39g of protein, and 61g of fat. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have beetroot, balsamic vinegar, baguette and mustard, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

Ingredients you will need

Sausage

Equipment you will use

Baking Pan

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.

Ingredients you will need

Dried Fruit