Sausage Sandwiches with Shallot, Fennel and Apple Slaw
- 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
Heat the oven to 220C. 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.