Ingredients

Method

• 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

Ingredients

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.