Honeyed sausages with blackberry & caraway slaw from Simple: Effortless Food, Big Flavours (page 200) by Diana Henry

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Notes about this recipe

  • MollyB on August 11, 2025

    What a great recipe! My blackberry bush finally started producing so I had some fresh, ripe blackberries, and I had some nice sausages from Edwards Smokehouse. I made the recipes exactly as written, and it was perfect for us. The mustard in the glaze and dressing offset the sweetness, and the blackberries and apples add some acidity. Will definitely make again when I have good sausage and blackberries!

  • dinnermints on October 09, 2021

    Loved this! I especially appreciated everyone’s notes, due to which I reduced the reduced the honey to 1/4 cup, increased the apple cider vinegar to 2 tablespoons, and reduced the olive oil to 2 tablespoons. I used a bit more cabbage & spinach than the recipe called for, but I thought it was still enough dressing (added some salt to the slaw). My sausages weren’t “shiny and dark as chestnuts” and I didn’t want to overcook them, so per laur0684, I popped them under the broiler for a minute or two and that was perfect. Served with a quinoa pilaf, and it was delicious with the slaw, sausage & quinoa all eaten together on the plate. Would definitely make again!

  • SilverSage on November 04, 2017

    Just made the slaw, not the sausages. It was a huge hit for a pot luck with friends.

  • ksg518 on August 03, 2017

    What a great dinner! My oven isn't working so we improvised the sausages on the cooktop but they still came out great. The slaw is wonderful; the blackberries are a great addition and the caraway adds just the right note to temper the dish's sweetness. We'll be making this again.

  • laur0684 on March 31, 2017

    The sausages were decent, I basted a few times and had to broil them at the end to get the crispiness I like. The slaw is outstanding! The blackberries really work well with the caraway seed dressing.

  • e_ballad on March 21, 2017

    Hmm, I appear to be in the minority. This dish wasn't really to our liking. The recipe was fine & everything went to plan, but we didn't really enjoy this as much as the other reviewers.

  • Rinshin on March 09, 2017

    Great idea on cooking sausages in the oven. Can't be any easier. I turned the sausages about 4 times during the baking stage. I knew using the full amount of honey would be too sweet for us and did cut back which tasted wonderful for us. I like all the slaw ingredients but thought the dressing was too mild and somewhat too oily tasting. I would add more vinegar next time and cut back on olive oil. I did not use blackberries.

  • Zosia on February 25, 2017

    The salad was a nice counterpoint to the richness of the sausages but the meat was a little too sweet for our tastes. The mustard-honey combination is a delicious one and this dish is worth repeating so I'll just reduce the honey next time.

  • L.Nightshade on January 27, 2017

    From now on, I vow to always cook sausages in the oven. My oh my, were these ever good! Mr. Nightshade bought bratwurst, which seemed appropriate for this treatment. The sausages get a coat of honey and wholegrain mustard, then roast in the oven. Meanwhile, the slaw comes together, with slices of baby spinach, red cabbage, red onion, crumbled dried chiles, and toasted walnuts (and apple! I bought, then forgot to add, the apple!). The dressing is composed of toasted caraway seeds, dijon mustard, and maple syrup (OK, so I used erythritol with a bit of maple extract). The recipe calls for blackberries, so I will make this again when our yard is teeming with blackberries, but for now I had fresh raspberries, so used those. I did add the apple to the leftover slaw the next day, but with or without the apple this is a great slaw.

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