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10/11/2012

Join John Toal for big interviews, fascinating people and great craic, plus the best in home-cooked food with recipes from kitchen queen Paula McIntyre. Including News.

1 hour, 57 minutes

Last on

Sat 10 Nov 2012 10:03

Cider Glazed Sausages with Hot Slaw

Cider Glazed Sausages with Hot Slaw

Cider Glazed Sausages with Hot Slaw 

8 jumbo sausages

200ml dry cider

2 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon sesame seeds

 

Poach the sausages in simmering water for 5 minutes, drain and dry.

Boil the cider, vinegar and honey until the mixture is thick and syrupy.

Fry the sausages in a large pan in a little oil to colour.

Add the glaze and cook for a further five minutes to coat the sausages.

Add the sesame seeds, coat well and serve.

 

Hot Slaw 

1 medium savoy cabbage, shredded

1 large carrot, peeled and coarsely grated

2 red onions, peeled and finely sliced

2 sticks celery finely sliced

25g raisins

50g peanuts

2 tablespoons cooking oil

2 tablespoons American style mustard

2 tablespoons apple chutney

2 tablespoons cider

1 tablespoon crème fraiche

 

Heat the oil in a large pan and add the carrot, onion, and celery. Add the peanuts and raisins.

Cook for 4 minutes or until they’re golden brown.

Add the cabbage and cook until it starts to wilt.

Season with salt and pepper.

Mix the mustard, chutney and cider together.

Add to the cabbage and cook for 1 minute.

Serve.

 

Great served with baked potatoes.

 

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