Sausages with warm red cabbage & beetroot slaw

• pork sausages↗8
• balsamic vinegar↗100ml
• soft dark brown sugar↗100g
• cumin seed↗1 tbsp
• mixed dried vine fruit, such as currants, raisins and sultana↗140g
• red cabbage↗1

  about 800g/1lb 12oz, shredded

• beetroot↗4

  about 350g/12oz, grated

• chunks of baguette and English mustard4

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

2. 2

   Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.

3. 3

   Serve as hot dogs in a baguette with the warm slaw and a little mustard.