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Veggie sausages with Germanstyle potato salad & sauerkraut


Serves 4


Ready in about 1 hour

12 frozen Quorn Low Fat Sausages

For the sauerkraut:

100ml cider vinegar

2 level tsp sweetener

1 tbsp caraway seeds

800g white or green cabbage, very finely shredded

2 tbsp finely chopped fresh chives

For the potato salad:

800g floury potatoes, such as Desiree or King Edward, peeled and cut into small cubes

1 level tbsp wholegrain mustard

1 tsp mustard powder

200g fat-free natural yogurt

4 level tbsp extra-light mayonnaise

6 spring onions, finely sliced

2 celery sticks, sliced

1 red apple, cored and cut into small cubes

10 gherkins, roughly chopped

1 For the sauerkraut, put the vinegar, sweetener and caraway seeds in a small saucepan and bring to the boil. Remove from the heat and put in a serving bowl with the cabbage and chives. Season, toss well and chill until ready to serve.

2 For the potato salad, boil the potatoes for 15-20 minutes, or until just tender. Drain and leave to cool for 8-10 minutes.

3 In a wide serving bowl, whisk together the mustards, yogurt and mayonnaise. Stir in the cooled potatoes, spring onions, celery, apple and gherkins, and season well.

4 Cook the sausages on your preheated barbecue, turning frequently, until cooked through. Divide the sauerkraut and potato salad between 4 plates and serve with the sausages.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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