Pomegranate-glazed Sausages with Red Cabbage Slaw
By OcadoLife
Published on 16 October 2024
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 takes only 10 mins to prep (and if you have a mandoline to help with the shredding, so much the better!), making it a weeknight winner, and one that the whole family is sure to love.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 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
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.Step 2
For the slaw, toss the cabbage and onion in a bowl; set aside.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.