Sausage Sandwiches with Shallot, Fennel and Apple Slaw

These saucy sausage sandwiches are guaranteed to go down a treat at this year’s Bonfire Night.

Cosy up by the bonfire and enjoy these tasty hot dogs which are packed full of delicious flavours.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes

You’ll need

4 pork sausages
3 tbsp olive oil
2 tbsp mustard seeds
2 apples
2 echalion shallots
1 fennel bulb
20ml lemon juice
Small handful of coriander
Salt and pepper, to taste
2 tbsp mayonnaise
2 tsp Dijon mustard
4 sub rolls

What to do

Heat the oven to 220°C. Rub the sausages with a little oil, put on an oven tray lined with greaseproof paper and bake for 25 minutes. Turn once halfway through to ensure they’re nicely browned all over.

In a small, dry frying pan toast the mustard seeds until fragrant. Core the apples, finely slice and cut into matchsticks. Peel the shallots and finely slice. Finely slice the fennel or use a mandolin.

Add to a bowl with the remaining olive oil, lemon juice, coriander, seasoning and mustard seeds. Stir to combine.

In a small bowl, mix together the mayonnaise and mustard.

Partially slice open the sub rolls and toast the insides. Spread each roll with a little of the mustard mayonnaise, top with the hot sausages and the slaw.

Recipe courtesy of UK Shallot