Savoy Cabbage & Carrot Salad
6 people
5 minutes
5 minutes
Ingredients
FOR THE SAVOY CABBAGE & CARROT SALAD
-
100
ml
Pale Ale
or white wine
-
200
g
Savoy Cabbage
, shredded
-
200
g
Streaky Bacon
, finely diced
-
6
tbsp
Wholegrain Mustard
TO SERVE
-
6
medium
Bread Rolls
-
1
tbsp
Butter
-
1
tbsp
Mayonnaise
-
1
handfull
Salad Leaves
-
12
medium
Superquinn Award Winning Irish Sausages
Method
- Star by making your salad; sauté the bacon in a small sauté pan for 1 to 2 minutes until caramelised, then add the shredded cabbage and a drizzle of the beer or wine and cover with a lid.
- Cook for 5 minutes until the cabbage has softened but retains a slight crunch.
- Season with salt and pepper, add the mustard and remove from the heat.
- Transfer into a serving dish and keep aside until needed.
- Preheat the barbecue to medium or until the charcoal ashes turn white.
- Place the sausages over indirect heat and cook for 8 minutes. Switch to a high heat for the last few minutes to help colour the sausages.
- Once the sausages are cooked, warm the bread rolls and drizzle some mayonnaise or butter on the base. Add the salad leaves, the sausages and then your savoy cabbage & carrot salad.
