Herby Sausages with Red Cabbage

In need of some comfort food? Well look no further than this herby sausages with red cabbage dish.

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 4 people


Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large, flameproof 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 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, 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 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.


15ml  olive oil
8 cumberland pork sausages
1/2 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
For the Filling
75g unsalted butter
2 tbsp parsley, freshly chopped