Savoy Cabbage & Carrot Salad

by Kevin Dundon

by Kevin Dundon

6 people 5 minutes 5 minutes

Ingredients

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.