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Sausage and fennel coleslaw wraps

Name: Sausage and fennel coleslaw wraps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 savoy cabbage, finely shredded; 1 fennel bulb, finely shredded; 1 carrot, cut into matchsticks; 1/4 cup (60g) sour cream; 1/4 cup (75g) whole-egg mayonnaise; 1 tablespoon grated horseradish; 500g pork or beef chipolata sausages; 2 tablespoons honey; 1 tablespoon wholegrain mustard; 1 garlic clove, finely chopped; 4 lavash wraps, halved lengthways

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by delicious. team

delicious. team

Oct 03, 2015

These sausage and fennel coleslaw wraps are perfect summer fare.

1/4 savoy cabbage, finely shredded
1 fennel bulb, finely shredded
1 carrot, cut into matchsticks
1/4 cup (60g) sour cream
1/4 cup (75g) whole-egg mayonnaise
1 tablespoon grated horseradish
500g pork or beef chipolata sausages
2 tablespoons honey
1 tablespoon wholegrain mustard
1 garlic clove, finely chopped
4 lavash wraps, halved lengthways

Method

1.

Combine the cabbage, fennel and carrot in a bowl. Add the sour cream, mayonnaise and horseradish and stir to combine. Season with sea salt and freshly ground black pepper. Refrigerate until needed.
2.

Preheat barbecue or chargrill pan over medium heat, then cook sausages for 8-10 minutes, turning, until browned and cooked through. (Alternatively, preheat oven to 180°C and cook for 15-20 minutes on an oiled baking tray.)
3.

Meanwhile, combine honey, mustard and garlic in a small bowl. When sausages are nearly cooked, brush them with the honey mixture. Cook for a further minute or until sausages begin to caramelise. Remove and set aside to cool.
4.

Place lavash wraps on a work surface. Divide sausages and coleslaw among the wraps, then roll up to enclose filling. Serve warm or at room temperature.