Ingredients
The following ingredients have 4 Servings
- 12 chipolatas sausages
- 4 tbsp redcurrant jelly
- 2 tbsp olive oil
- juice ½ lime
- ¼ white cabbage , shredded
- 4 carrots , grated
- ½ red onion , sliced
- 1 red apple , cored and sliced
Instruction
- Heat grill to medium and snip sausages apart into a roasting tin. Whisk the jelly and oil together well, then use 1 tbsp of the mix to coat the sausages. Grill for 8-10 mins, turning, until cooked through and sticky.
- Meanwhile, whisk the lime juice into the remaining redcurrant mixture, then pour into a large bowl. Add the shredded cabbage, carrot, onion and apple and give everything a good mix with some seasoning. Serve the fruity coleslaw with the sausages and split jacket potatoes.
