Barbecue or grill the sausages for 12-15 mins,
turning frequently until
deep golden brown and
cooked through.
Put the olive oil, apple
juice, honey and mustard
in a jar and season well.
Add the lid and shake until
smooth.
Shred the cabbage
very finely, grate
the apple and stir
together. Add the
cranberries, drizzle
the dressings over the
vegetable mixture and
toss well to coat.
Split the rolls and
lightly toast them.
Depending on the
size of the rolls, fill
each with one or two
sausages, heap with
apple slaw and scatter
with the crumbled
cheese. Serve immediately.
We're sorry but a problem has occurred. The developers have been notified and will investigate as soon as possible.
Our use of cookies
We use necessary cookies to make our site work. These cookies ensure our core functionality works, such as signing into your membership account and keeping our website secure.
We also use analytics cookies to help us make improvements to our website experience by evaluating how visitors use the site. You can manage these cookies by clicking the below button.
We use necessary cookies to enable core functionality on our website such as security, network management and for our membership area to work. You may choose to disable these by changing your browser settings, but this may affect how the website functions.
To help us continue to improve our website, we’d like to use Google Analytics cookies which will provide us with information on how you use the site. These cookies collect general behaviour information and doesn’t directly identify anyone. More information on how these cookies work can be found on our cookies page.