Sticky cider & mustard sausage wheel with box grater salad

• linked chipolatas12
• drizzle of oil
• cider↗250ml ml
• wholegrain mustard↗2 tbsp tbsp

  plus extra to serve (optional)

• clear honey↗2 tbsp tbsp
• juice and zest 1 lemon
• clear honey↗1 tbsp tbsp
• extra virgin olive oil↗1 tbsp tbsp
• small celeriac↗½

  peeled

• carrots↗2

  peeled

• raw beetroot↗2

  peeled

• apple↗1
• mixed seed100g g

  (toasted if you have a spare pan)

Step-by-step instructions

1. 1

   Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.

2. 2

   Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.

3. 3

   To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.