Sausages with coleslaw

• chipolatas↗12

  sausages

• redcurrant jelly↗4 tbsp tbsp
• olive oil↗2 tbsp tbsp
• lime↗juice ½

  juice ½

• white cabbage↗¼

  shredded

• carrots↗4

  grated

• red onion↗½

  sliced

• red apple↗1

  cored and sliced

Step-by-step instructions

1. 1

   Heat grill to medium and snip sausages apart into a roasting tin. Whisk the jelly and oil together well, then use 1 tbsp of the mix to coat the sausages. Grill for 8-10 mins, turning, until cooked through and sticky.

2. 2

   Meanwhile, whisk the lime juice into the remaining redcurrant mixture, then pour into a large bowl. Add the shredded cabbage, carrot, onion and apple and give everything a good mix with some seasoning. Serve the fruity coleslaw with the sausages and split jacket potatoes.