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Serves 4
1 lb./500g polish sausage or kielbasa, sliced
1 tbs. olive oil
½ cup cider vinegar
2 tbs. sugar
1 tsp. cumin seeds
1 cup red onion, thinly sliced
¾ lb. shredded cabbage (cole slaw)
1. Heat the oil in a non-stick pan and cook the sausage slices until heated through.
2. Remove sausages from pan and keep warm.
3. Add vinegar, sugar, cumin seeds, and onion to pan, bring to a boil and stir to loosen any sausage bits stuck to the pan.
4. Remove pan from heat and mix in the coleslaw, coating everything with the contents of the pan.
5. Serve hot coleslaw with the sausage on a platter. Offer Dijon mustard to taste.
Serve with Oven Roasted Chips, toasted rye bread, dark beer.
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