Grilled BBQ Pork Sausage with Tangy Mustard Slaw and Honey Butter Skillet Cornbread

Serves 4 | Prep: 15 min | Cook: 25 min | Total: 40 min

For the Sausage
4 BBQ Pork sausages (from your Ox Box), olive oil

For the Tangy Mustard Slaw
3 cups shredded green cabbage, ½ cup shredded purple cabbage, 2 tbsp whole grain mustard, 2 tbsp apple cider vinegar, 1 tbsp honey, 2 tbsp olive oil, salt and pepper

For the Honey Butter Skillet Cornbread
1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 2 tbsp brown sugar, 1 cup buttermilk, 2 eggs, 4 tbsp butter (melted, plus extra for the skillet), 2 tbsp honey

1. Make the slaw. Whisk together mustard, apple cider vinegar, honey, and olive oil. Toss with green and purple cabbage. Season with salt and pepper. Refrigerate until ready to serve — the longer it sits the better.

2. Make the cornbread. Preheat oven to 425°F. Place a cast iron skillet in the oven while it preheats. Whisk together cornmeal, flour, baking powder, salt, and brown sugar. In a separate bowl, whisk buttermilk, eggs, and melted butter. Fold wet into dry until just combined. Carefully remove the hot skillet, add a knob of butter and swirl to coat, then pour in the batter. Bake 18–22 minutes until golden and a toothpick comes out clean. Drizzle with honey straight out of the oven.

3. Grill the sausages. Brush with olive oil. Grill over medium heat, turning occasionally, 12–15 minutes until cooked through and nicely charred. Rest a few minutes before serving.

4. Serve. Plate the sausages alongside a generous pile of slaw and a wedge of cornbread.

The mustard in the slaw echoes the mustard in the sausage — it's not an accident, it just works.