MENU
 
 
 
 

  • Leek And Pork Sausages Braised With Spiced Red Cabbage And

    0 votes
    Leek And Pork Sausages Braised With Spiced Red Cabbage And
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 lrg Or possibly 12 medium leek and pork sausages
    • 1 med Red cabbage, thinly sliced
    • 2 lrg Onions, thinly sliced
    • 1 1/2 ounce Butter
    • 6 ounce Ready to eat dry prunes
    • 1 x Cinnamon stick Freshly grated nutmeg
    • 10 x Juniper berries
    • 1/2 tsp Grnd cloves and grnd cinnamon
    • 5 fl ounce red wine
    • 2 Tbsp. Soft brown sugar, up to 3
    • 2 Tbsp. Wine vinegar, up to 3 Salt and pepper

    Directions

    1. Heat together the wine, juniper berries, cinnamon stick and some grated nutmeg and then cold. Steep your sausages in this overnight. Remove your sausages, retaining the marinade and dry them off with a little kitchen paper. In a large casserole heat the butter and brown the sausages. Remove and keep hot. Add in the onions to the pan and fry for about 10 min till they start to sweeten. Now add in the sliced cabbage and toss around with the onions and season. Remove half of the cabbage and onion mix.
    2. With half the cabbage on the bottom of the casserole, place the prunes on top. Sprinkle over some nutmeg, grnd cloves and cinnamon and some sugar.
    3. Pop on the sausages and then the other halves of cabbage and prunes along with the rest of the spices and sugar. Pour over the vinegar. Season with a little salt and pepper, cover and put into the oven for 11/2-2 hrs at 160C/gas2.
    4. Taste and adjust the seasoning if necessary.

    Similar Recipes

    Leave a review or comment