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Grilled chicken sausage on warm cabbage

By Phillippa Cheifitz
3 - 4
Easy
10 minutes
15 minutes

Ingredients

  • 500 g free-range chicken sausage or chicken cocktail sausages
  • 2 apples, sliced into thin wedges
  • 1/2 cup apple juice or cider
  • 1 sachet (300g) ready-shredded cabbage and carrot coleslaw mix
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sunflower oil
  • Salt and milled pepper to taste
  • Watercress for serving

Method

Cut the sausages into short pieces and thread onto soaked bamboo skewers.
Simmer the apple in the juice or cider for 5 minutes or until just tender.
Stir in the cabbage mix until barely wilted, then the vinegar, oil and some seasoning.
Meanwhile grill the sausage.
Turn the warm slaw onto 3 or 4 plates and top with sausage.
Lastly add a tuft of cress.