Honey Mustard Sausages and Blackberry Coleslaw

Sweet honey and mustard make a great sauce for these sausages


Serves 4


Firstly, Pre-heat the oven to 180C

  1. Mix the clear honey and wholegrain mustard together with a pinch of salt and pepper to taste

  2. Using our Breakfast sausage, place on a baking tray or large roasting tin, big enough so the sausages don't touch ,but not too big as to cause the sauce to boil off and burn on the bottom – the sausages need enough space to be turned every now and then as they cook to give that burnished, sun-kissed look.

  3. Pour the honey mixture gently over the sausages to coat and then roast in the oven for about 25 minutes. Keep turning every so often.

Meanwhile, prepare the coleslaw.

  1. Toast the caraway seeds for the dressing for about 20 seconds then place on a plate to cool

  2. Whisk together the maple syrup, mustard, cider vinegar and oil and add in the cooled seeds.

  3. Finely slice all the other coleslaw ingredients (bunch the baby spinach leaves to slice them finely too) and place into a bowl.

  4. Toss lightly with the dressing and serve with the sausages.

Enjoy…delicious honey mustard sausages and blackberry coleslaw.


Hi! I'm Kate, Co-Founder of Primal Cut, mum, wife & Primal Baker! I live in West Yorkshire on the outskirts of Ilkley from where we work (Mike and I ) to create our range of healthy paleo, grain-free food! From delicious Primal Alternative keto granolas to nutrient-dense low carb bread, from vegan wraps to healthy sausages, nitrite-free bacon & charcuterie - it's all here. The fact that grain-free works for the keto and low carb movement means our food offers convenient, time-saving alternatives that will help keep you on track during your journey back to health! For the full range of healthy and convenient food check out our shop

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