Firstly, Pre-heat the oven to 180C
Mix the clear honey and wholegrain mustard together with a pinch of salt and pepper to taste
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.
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.
Toast the caraway seeds for the dressing for about 20 seconds then place on a plate to cool
Whisk together the maple syrup, mustard, cider vinegar and oil and add in the cooled seeds.
Finely slice all the other coleslaw ingredients (bunch the baby spinach leaves to slice them finely too) and place into a bowl.
Toss lightly with the dressing and serve with the sausages.
Enjoy…delicious honey mustard sausages and blackberry coleslaw.