Fill you picnic basket with this easy al fresco treat.
Ingredients
- 500g pork or beef chipolata sausages
- 2 tablespoons honey
- 1 tablespoon wholegrain mustard
- 1 garlic clove, crushed
- 1/4 savoy cabbage, finely shredded
- 1 fennel bulb, finely shredded
- 1 carrot, peeled, cut into matchsticks
- 1/4 cup (60g) sour cream
- 1/4 cup (60g) whole-egg mayonnaise
- 1 tablespoon grated horseradish
- 4 lavash wraps, halved lengthways
Method
- Step 1Preheat oven to 200°C. Place the sausages in a roasting pan. Cook in the oven, shaking the pan occasionally, for 6 minutes or until sausages begin to brown. Combine the honey, mustard and garlic in a small bowl and drizzle over the sausages. Toss the pan to coat sausages in honey mixture. Bake for a further 10 minutes or until sausages begin to caramelise. Remove from oven and set aside to cool.
- Step 2Combine the cabbage, fennel and carrot in a bowl. Add the sour cream, mayonnaise and horseradish and stir to combine. Season with salt and pepper.
- Step 3Place lavash wraps on a clean surface. Place the sausages and coleslaw on the wraps and roll to enclose filling. Serve warm or at room temperature.
Nutrition
2954 kj
Energy
40g
Fat Total
16g
Saturated Fat
24g
Protein
1396.57mg
Sodium
21g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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