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4th November 201915th October 2019

Pork and Apple Sausages with Cider Braised Red Cabbage

by Hannah Baldwickin Our Favourite Recipes
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Pork and Apple Sausages with Cider Braised Red Cabbage

Red cabbage is at its finest at this time of year. But don’t just ignore this wonderful vegetable until Christmas time comes around. For a warming autumnal supper, try Becketts Butchery Pork and Apple Sausages with cider braised red cabbage.

Cooks in: 2 hours

Serves: 4

Ingredients

2 tbsp rapeseed oil

8 pork and apple sausages

1 red cabbage, shredded

1 eating apple, cored and grated

2 tbsp wholegrain mustard

200ml cider

2 tbsp cider vinegar

Handful of flat leaf parsley, finely chopped

Method

Heat the rapeseed oil in a heavy-based pan and fry the sausages for around 8 minutes until well browned. Remove from the pan and add the cabbage, apple, mustard, cider and vinegar. Mix well. Bring to a simmer, season and then add the sausages back into the pan with any juices. Put the lid on and simmer gently for 1½ hours, stirring occasionally.

Sprinkle with the chopped parsley, and serve with creamy mash or herb roasted new potatoes.

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Becketts have been farming in Wythall - just south of Birmingham - for 80 years and our mission is to bring both fresh food and farming closer to the people. 

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