Crisp chicken burgers with lemon mayo
Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home
Sausages with warm red cabbage & beetroot slaw
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 8 pork sausages
- 100ml balsamic vinegar
- 100g soft dark brown sugar
- 1 tbsp cumin seed
- 140g mixed dried vine fruit, such as currants, raisins and sultana
- 1 red cabbageabout 800g/1lb 12oz, shredded
- 4 beetrootabout 350g/12oz, grated
- 4 chunks of baguette and English mustardto serve
Nutrition: per serving
- kcal632
- fat29g
- saturates10g
- carbs11g
- sugars69g
- fibre10g
- protein18g
- salt2.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.
step 2
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.
step 3
Serve as hot dogs in a baguette with the warm slaw and a little mustard.
