Leek and pork sausages braised with spiced red cabbage and
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Or 12 medium leek and pork sausages |
| 1 | medium | Red cabbage; thinly sliced |
| 2 | larges | Onions; thinly sliced |
| 1½ | ounce | Butter |
| 6 | ounces | Ready to eat dried prunes |
| 1 | Cinnamon stick | |
| Freshly grated nutmeg | ||
| 10 | Juniper berries | |
| ½ | teaspoon | Ground cloves and ground cinnamon |
| 5 | Floz red wine | |
| 2 | tablespoons | Soft brown sugar; up to 3 |
| 2 | tablespoons | Wine vinegar; up to 3 |
| Salt and pepper | ||
Directions
Heat together the wine, juniper berries, cinnamon stick and some grated nutmeg and then cool. 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 melt the butter and brown the sausages. Remove and keep warm. Add the onions to the pan and fry for about 10 minutes until they start to sweeten. Now add the sliced cabbage and toss around with the onions and season. Remove half of the cabbage and onion mixture.
With half the cabbage on the bottom of the casserole, place the prunes on top. Sprinkle over some nutmeg, ground cloves and cinnamon and some sugar.
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 hours at 160C/gas2.
Taste and adjust the seasoning if necessary.
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Carlton Food Network
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