Name: Pork sausages with caraway seed, cabbage and apple slaw
Yield: 6
Ingredients: 2 tsp caraway seeds; 350 gm cabbage, shredded on a mandolin; 100 ml apple cider vinegar; 1 tbsp caster sugar; 50 ml extra-virgin olive oil; ½ pink lady apple, cut into julienne and toss in lemon juice to prevent discolouration; 1 tbsp dill, coarsely chopped, plus extra to serve; 6 thick pork sausages; 6 long white hotdog rolls, split lengthways; To serve: butter, softened; To serve: German- or English-style mustard; To serve: white onion, finely diced

Any good sausages work well in this dish; German sausages are a particularly good match with the aniseed from the caraway seed.

Ingredients

2 tsp caraway seeds

350 gm cabbage, shredded on a mandolin

100 ml apple cider vinegar

1 tbsp caster sugar

50 ml extra-virgin olive oil

½ pink lady apple, cut into julienne and toss in lemon juice to prevent discolouration

1 tbsp dill, coarsely chopped, plus extra to serve

6 thick pork sausages

6 long white hotdog rolls, split lengthways

To serve: butter, softened

To serve: German- or English-style mustard

To serve: white onion, finely diced

Method

Main

1.Heat a barbecue or char-grill pan to medium heat. Dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle, coarsely crush and set aside.

2.Place cabbage in a large bowl. Stir vinegar and sugar in a small bowl until sugar dissolves, pour onto cabbage, add oil, season to taste and set aside until cabbage starts to soften (5 minutes). Add drained apple, dill and caraway, season to taste and toss to combine.

3.Grill sausages, turning occasionally, until cooked through (6-8 minutes).

4.Grill buns cut-side down until toasted (1-2 minutes). Spread with butter and mustard, top each with a sausage, then slaw and onion to taste, finish with some extra dill and serve.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz