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Sausage Sandwiches with Shallot, Fennel and Apple Slaw

These seriously tasty sandwiches are perfect for Bonfire night celebrations.

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Main Course
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Preparation Time
5 minutes
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Cooking Time
25 minutes
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Heat the oven to 220°C. 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.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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