Lincolnshire-Style Sausages with Coleslaw and Baked Potato
Vivera Lincolnshire sausages
300 g white cabbage, or bag of pre-cut white cabbage
1 bag of carrot julienne
5 tbsp vegan mayonnaise
4 tbsp fresh parsley
2 tbsp tomato ketchup
2 large low-starch potatoes
vegan crème fraiche
2 tbsp oil
The way to make it!
Wash the potatoes, dry them well, and cut a cross into them. Roast the potatoes in the microwave at 600 W for 15 minutes.
Make a dressing for the coleslaw from the mayonnaise, lemon juice, finely chopped parsley and tomato ketchup. Mix the carrot and cabbage well with the dressing. Fry the sausages for 11 minutes in a little oil on medium heat.
Cut the potato open lengthwise, and fill generously with the crème fraiche, fresh chopped chives, and pepper and salt from the mill.
Enjoy your meal!
Plant Bangers Lincolnshire style
Heat oil in the pan. Fry at medium heat minimum 8 minutes and turn regularly.
Heat in a pre-heated oven for minimum 7 minutes at 225°C.
Heat in an aluminum container or aluminum foil for minimum 8 minutes.