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Ingredients

2 teaspoons wholegrain mustard
2 tablespoons honey
500g thick chicken and mushroom sausages
750g chat potatoes
1 bunch broccolini, halved lengthways and crossways
1/2 small red cabbage, shredded
2 celery stalks, thinly sliced diagonally
2 green onions, thinly sliced diagonally
1 granny smith apple, cut into matchsticks
1/2 cup ranch dressing
1/4 cup dry roasted almond kernels, roughly chopped

Method

Step 1 Combine mustard and honey in a small bowl. Heat a large non-stick frying pan over medium-low heat. Add sausages. Cook, turning and brushing with mustard mixture, for 12 to 15 minutes or until browned, sticky and cooked through. Transfer to a chopping board. Slice diagonally.
Step 2 Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Boil for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Cut into quarters. Transfer to a large bowl.
Step 3 Place broccolini in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Drain. Refresh under cold water. Add broccolini, cabbage, celery, onion, apple and sausages to potatoes. Toss to combine. Serve drizzled with dressing and sprinkled with almonds.

Sticky chicken sausages with apple slaw

How to make Sticky chicken sausages with apple slaw

Ingredients

Method