Banger Baguette
Ingredients
- 8 sausages
- 2 baguettes
- 2 tbsp olive oil
- 1 tsp sesame seeds
- For the Roast Red Pepper Aioli
- 150 ml of jarred red pepper oil
- 2 tbsp roasted red pepper
- 1 garlic clove
- 2 egg yolks
- 2 tbsp cider vinegar
- zest of 1 lemon
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- salt and pepper to taste
- handful of chopped parsley and chives
- For the Fennel Slaw
- 1 small fennel bulb thinly sliced
- quarter white cabbage finely chopped
- 4 spring onions finely chopped
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Method
- Make Aioli: Blend roasted red pepper oil, garlic, lemon zest, mustard, egg yolks and cider vinegar until smooth. Season with salt and pepper. Add the chopped peppers, parsley and chive and mix.
- Prepare Slaw: Toss fennel, cabbage, spring onion and apple cider vinegar, salt, and pepper. Let it sit for 10 minutes.
- Cook Sausages: Heat olive oil in a pan. Roll the sausages in the sesame seeds and then add to the pan, cooking until browned and cooked through. Then let them rest.
- Assemble Baguettes: Spread aioli on the inside of each baguette, add a sausage, and top with fennel slaw. Enjoy!
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