6 debbie&andrew’s perfect pork sausages
4 large English muffins (use gluten free option if preferred, Udi's GF White Rolls)
4 tablespoons mango chutney
For the slaw:
¼ head of white cabbage, sliced super thin
1 granny smith apple, cored and julienned
1 teaspoon cider vinegar
1 tablespoon mayonnaise (use Dairy Free option if preferred)
2 tablespoon soured cream (use Dairy Free option if preferred)
½ teaspoon curry powder
Salt and pepper
Oil for frying
Method
Remove sausage meat from skins.
Shape into 4 flat equal burger patties, cover with cling film and chill until needed.
Mix the slaw ingredients. Cover until needed.
Heat a frying pan with a dash of oil and add the patties, cooking for two to three minutes each side, and cook through in a hot oven for 5 minutes. Rest on a plate for 5 minutes.
Pull apart the muffins with a fork instead of cutting with a knife and toast to your liking.
To assemble, on one half of a muffin, spoon on a tablespoon of mango chutney, add a patty, then a heaped tablespoon of the slaw and top with the remaining muffin half. Repeat with remaining muffins.