Quick braised sausages, red cabbage & apples

Name: Quick braised sausages, red cabbage & apples
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp sunflower or vegetable oil; 8 No.1 British Free Range Pork Sausages; 2 Jazz apples, cored and cut into about 12 wedges each; 2 tbsp red wine vinegar, plus 1 tsp; 1 large onion, thinly sliced; 1 1-2 sprigs sage, leaves roughly chopped; ½ red cabbage, cored, quartered and shredded; 1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)

No need for slow cooking here – we’ve combined cabbage, sausages and apple in one pot to make a speedy and easy version that doesn’t skimp on flavour. Make time to discover more warming sausage recipes, including how-to videos

4.5 out of 5 stars(6) Rate this recipe

Gluten freeHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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2 tsp sunflower or vegetable oil
8 No.1 British Free Range Pork Sausages
2 Jazz apples, cored and cut into about 12 wedges each
2 tbsp red wine vinegar, plus 1 tsp
1 large onion, thinly sliced
1 1-2 sprigs sage, leaves roughly chopped
½ red cabbage, cored, quartered and shredded
1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)

Heat 1 tsp oil in a wide nonstick fryingan or shallow casserole, then brown the sausages for 5 minutes until golden in places. Transfer to a plate.
Toss the apples in 1 tsp red wine vinegar, then add to the pan with the onion, sage and remaining oil. Cook over a medium-high heat for 5 minutes, until the onions start to soften and the apples take on a little colour.
Tip in the cabbage and sausages, season, then splash in the maple syrup (or sugar and water) and 2 tbsp red wine vinegar. The pan will seem full, but don’t worry. Cover and cook for 15 minutes, stirring occasionally as the cabbage wilts.
The cabbage should be glossy and tender, and the sausages cooked through with no pink meat and juices that run clear. Tasty served with mash and English or Dijon mustard, if you like.