• high fat 10.41g 10.41%
  • high sat fat 4.32g 4.32%
  • high salt 441.65mg 0.44%
  • low sugar 3.52g 3.52%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Make the coleslaw by combining the cabbage, carrot, capsicum, spring onion and mayonnaise in a bowl. Toss until well mixed.
  2. Season lightly with pepper.
  3. Cut the sausages in half and barbecue until cooked through. 
  4. Cut the mini rolls lengthways but not all the way through and spread the bun open.
  5. Serve by spooning a small amount of the coleslaw in each bun and top with a chipolata sausage.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 116.83 100.00
Energy (kJ) 949.18 812.42
Protein (g) 7.72 6.61
Total Fat (g) 12.17 10.41
- Saturated Fat (g) 5.05 4.32
- Polyunsaturated Fat (g) 1.41 1.20
- Monounsaturated Fat (g) 4.55 3.90
Cholesterol (mg) 21.58 18.47
Carbohydrate (g) 20.10 17.21
- Sugars (g) 4.11 3.52
Starch (g) 15.96 13.66
Water (g) 71.60 61.28
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 3.25 2.78
Thiamin (mg) 0.12 0.10
Riboflavin (mg) 0.11 0.10
Niacin (mg) 1.63 1.40
Niacin Equivalents (mg) 2.88 2.47
Vitamin C (mg) 20.30 17.37
Total Folate (ug) 29.75 25.47
Total Vitamin A Equivalents (ug) 220.65 188.86
Retinol (ug) 8.08 6.92
Beta Carotene Equivalents (ug) 1275.85 1092.02
Sodium (mg) 515.99 441.65
Potassium (mg) 204.43 174.98
Magnesium (mg) 20.32 17.39
Calcium (mg) 39.33 33.67
Phosphorus (mg) 109.86 94.03
Iron (mg) 1.41 1.21
Zinc (mg) 1.15 0.98

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