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Pomegranate-glazed Sausages with Red Cabbage Slaw

By OcadoLife
The sweet tang of pomegranate molasses works its magic on sticky bangers and spiced slaw in these Pomegranate-glazed Sausages with Red Cabbage Slaw, from chef, illustrator and food writer Letitia Ann Clark. The dish…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 8 pork sausages
  • 6 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 0.5 red cabbage (approx. 400g), shredded or finely sliced
  • 0.5 red onion, finely sliced
  • 1 garlic clove, bashed
  • 1 pinch chilli flakes
  • 3 tbsp soy sauce
  • 1 lemon, juiced
  • 3 tbsp extra-virgin olive oil
  • 1 handful mint, leaves picked and roughly chopped
  • 60g walnuts, roughly chopped

Method

3 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Put the sausages in a small roasting tin; drizzle over 4 tbsp of the molasses and the 2 tbsp olive oil, turning to coat. Roast for 25 mins, turning once or twice. Add a splash of water to the tin if the molasses is catching.

  2. Step 2

    For the slaw, toss the cabbage and onion in a bowl; set aside.

  3. Step 3

    Put the garlic into a clean lidded jar with the chilli flakes, soy sauce, lemon juice, extra-virgin olive oil and remaining 2 tbsp molasses; shake well. Discard the garlic, then toss the dressing through the slaw. Scatter with the mint and walnuts and serve with the sausages. Store leftovers chilled for up to 2 days.