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Sausages with Red Cabbage and Pears
    • Prep: 0:20
    • Cook: 0:30
  • Difficulty:
  • Serves:


    • 2 tbsp rapeseed oil
    • 55g butter
    • 1 onion, peeled and sliced
    • ½ red cabbage, shredded, discarding the hard stalk
    • 1 clove garlic, peeled and crushed
    • 1 cinnamon stick
    • ½ tsp ground cloves
    • 6 crushed coriander seeds
    • Pinch nutmeg, grated
    • 2 tbsp soft light brown sugar
    • 3 tbsp red wine vinegar
    • 55g pitted prunes, finely diced
    • 2 large pears, peeled, cored and cut into eighths
    • 2 tbsp port
    • Sea salt and black pepper
    • 8 good quality pork sausages


Preheat oven to 150°C/300°F/Gas Mark 2

Preheat the grill

Melt the rapeseed oil with the butter in a large ovenproof casserole, add the onions, cover and cook over a low heat until soft but not brown. Add the shredded cabbage, garlic, cinnamon stick, cloves, coriander seeds, nutmeg, sugar and red wine vinegar and season well.

Cover the casserole with a tight lid and cook in the preheated oven for one hour, stirring occasionally. Add the prunes, pears and port and cook for a further 45 minutes, adding a little water if the cabbage becomes dry.

Meanwhile grill the sausages under the preheated grill for 10 – 15 minutes, or until cooked. Take the cabbage out of the oven, adjust the seasoning and serve with the sausages.