Cut the sausages into short pieces and thread onto soaked bamboo skewers.

Simmer the apple in the juice or cider for 5 minutes or until just tender.

Stir in the cabbage mix until barely wilted, then the vinegar, oil and some seasoning.

Meanwhile grill the sausage.

Turn the warm slaw onto 3 or 4 plates and top with sausage.

Lastly add a tuft of cress.