Georgina Hayden’s recipe for sausage baps with mustardy apple slaw

There’s something about autumn that screams sausages – maybe it’s the forthcoming Bonfire Night, but I crave them more than normal. This slaw is a dream pairing that elevates a simple sausage bap (though there’s nothing wrong with one of those) and makes it a little more involved, if that’s what you fancy. Sometimes I want ketchup and mustard, other times I want crunch, sweet, sour … the lot. These are great if you’re entertaining and want to keep things stress-free, and also if you just want an upmarket sausage bap.

Sausage baps with mustardy apple slaw

Prep 10 min
Cook 35 min
Serves 4

8 sausages
Olive oil
3 tsp honey
1 fennel bulb, trimmed
1 red onion, peeled
1 granny smith
1 tbsp red-wine vinegar
1-2 tsp English mustard
A few fresh tarragon sprigs, leaves picked and finely chopped
Sea salt and black pepper
4 soft white baps
50g butter, at room temperature

Heat the oven to 200C (180C fan)/390F/gas 6. Put the sausages on a not-too-large roasting tray, rub them all over with a little olive oil, then pop them in the oven for 15 minutes. Remove, drizzle over a teaspoon of the honey, then return to the oven for a further 10-15 minutes, turning once halfway, until golden all over.

Meanwhile, make the slaw. Finely shred or slice the fennel and red onion – use a mandoline, if you have one. Halve and core the apple, and finely shred or slice. In a large bowl, whisk the vinegar, a couple of tablespoons of olive oil, a teaspoon of mustard, the remaining honey and the chopped tarragon. Season well, then taste and add more mustard or honey, if you like. Add the sliced fennel, onion and apple, and toss to coat.

When the sausages are cooked, cut the baps in half and butter them generously on both cut sides. Distribute the sausages between them, top with the slaw, squish together and tuck in.