Sausage Brunch

INGREDIENTS:

• Cauldron Sausages

• Mushrooms

• Red Pepper

• Red Cabbage

• Spinach

• Plum Tomatoes

• Garlic Cloves (2)

• Chilli Oil

• Maple Syrup

• Balsamic Vinegar

METHOD:

Preheat oven (200°C). Brush sausages with a little oil, place on a pre-heated baking tray in the centre of the oven and cook for 18 minutes, turning half way through cooking time. (Cook for 25 minutes if sausages are frozen).

Chop all of your ingredients, leaving the plum tomatoes whole.

Heat some oil on a low heat in a pan for 5mins (any will do, I use rapeseed). Add in your chopped red peppers and red cabbage. Crush your garlic cloves and add to the pan. Let this cook for 5-6 mins with a lid on.

Add your mushrooms and plum tomatoes to the pan. Add in two tbsp. of maple syrup and one tbsp. of balsamic vinegar. Season with salt and pepper.

Once cooked, serve on toasted granary bread and top with your vegan sausages.

Drizzle chilli oil over your food and enjoy!