How To Make Sticky Chipolata & Fennel Slaw Open Sandwiches
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Serves:
Ingredients
- 8 chipolata sausages
- 4 soft bread rolls
- 1 fennel bulb, thinly sliced
- 1 carrot, grated
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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Place the chipolata sausages on the prepared baking sheet and bake for 20-25 minutes, or until cooked through and sticky.
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In the meantime, prepare the fennel slaw. In a bowl, combine the thinly sliced fennel and grated carrot.
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In a separate small bowl, whisk together the mayonnaise, honey, whole grain mustard, salt, and pepper. Pour the dressing over the fennel and carrot mixture and toss to coat.
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Slice the soft bread rolls in half. Place 2 chipolata sausages on each roll and top with a generous amount of the fennel slaw.
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Garnish with fresh parsley and serve immediately.
Nutrition
- Calories : 460kcal
- Total Fat : 23g
- Saturated Fat : 6g
- Cholesterol : 50mg
- Sodium : 610mg
- Total Carbohydrates : 48g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 16g
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