Salad

Crunchy apple and red cabbage salad with sausages

Fragrant fennel and crisp apple are perfect partners for the pork in this speedy dish

By , 21 November 2018

(1 vote)

Crunchy apple and red cabbage salad with sausages
  • 15 Mins

  • Serves: 4

  • Price: £1.02 per serving

Nutritional Info
Each 187g serving contains
  • Energy

    1299KJ

    310KCAL

    16%
  • Fat

    22.4g

    high

    32%
  • Saturates

    4.7g

    med

    24%
  • Sugars

    8.0g

    low

    9%
  • Salt

    1.35g

    med

    23%
of your reference intake.
Typical energy values per 100g: 695kJ/166kcal.
Ingredients
  • 2tbsp rapeseed oil
  • 1tbsp maple syrup
  • 1tbsp red wine vinegar
  • 1tsp Dijon or wholegrain mustard
  • Finely grated zest 1 clementine or satsuma
  • 1 clove garlic, crushed
  • 8 Extra Special Classic Pork Chipolata Sausages, halved
  • 200g red cabbage, finely sliced
  • 1 fennel bulb, finely sliced, fronds reserved
  • 3 spring onions, finely sliced
  • 1 apple, cored and finely sliced
  • 30g pecan nuts, toasted and roughly chopped
Method
  • To make the dressing, whisk together the oil, maple syrup, red wine vinegar, mustard, most of the zest and the garlic in a small bowl and set aside.

  • Preheat a frying pan or griddle on a medium to high setting and cook the sausages for 10-12 mins, turning occasionally, until cooked through.

  • While the sausages are cooking, put the cabbage, fennel slices, spring onions, apple and pecans in a bowl and toss together.

  • When the sausages are cooked, add to the bowl. Scatter over the reserved fennel fronds and zest and serve immediately with the dressing.