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Sausages with braised leeks & red cabbage
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454g pack 8 pork sausages
1 tbsp olive oil
400g red cabbage, shredded
500g leeks, sliced
400ml chicken stock
½ x 20g pack sage, shredded
150g Bramley apple sauce
1. Preheat the oven to 200ºC, gas mark 6. Place the sausages in a small, oiled roasting tin and roast for 30 minutes, turning once or until cooked throughout.
2. Meanwhile, heat the oil in a large frying pan and fry the cabbage and leeks for 5 minutes. Add the stock and sage and cook for 5 minutes. Stir in the sauce and cook for 2 minutes or until tender then season.
3. Serve with the sausages.
Typical values per serving:
This recipe was first published in February 2017.