Herby Sausages with Red Cabbage is comfort food at its best! Delicious Cumberland sausages, creamy mash and braised red cabbage. A hearty meal for the whole family in the colder months of the year. Red Cabbage makes a colourful addition to a variety of dishes. Pick up your ingredients in store.
15ml Olive Oil
8 Cumberland Pork Sausages
Red Cabbage, cut into small wedges
30ml Red Wine Vinegar
2 tbsp Redcurrant Jelly
100ml Red Wine
1.2kg Potatoes, peeled and chopped
100ml Semi-Skimmed Milk
75g Unsalted Butter
2 tbsp Parsley, freshly chopped
Pre heat the oven to 200c, fan180c. Heat the oil in a large casserole dish over a high heat and add the sausages. Fry for 5 minutes, turning regularly to lightly brown the sausages all over. Transfer to a plate and set aside.
Melt 50g of butter in the casserole dish then add the cabbage, vinegar, redcurrant jelly and wine and cook for 5 minutes to soften. Return the sausages to the dish, season with salt and pepper, and roast for 40 minutes.
Meanwhile, put the potatoes in a pan of cold water and bring to the boil. Simmer until tender. Drain well and mash with the milk and the remaining 25g of butter.
Divide the mash between four plates and top with the sausages and cabbage. Scatter over the chopped parsley and drizzle with the braising juices to serve.
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