* 6 Venison Sausages
* 1 tablespoon Olive oil
* 1 teaspoon Fennel seeds
* 1 teaspoon caraway seeds
* 350g Red cabbage, finely Shredded
* 1 tablespoon Belazu Smoked Chilli Jelly
* 1 tablespoon sherry vinegar or to taste

===Method===
* Bake the Sausages in a Roasting tin for 30 minutes, turning once.
* Ten minutes before the sausages are done, heat the Oil in a Wok over medium heat and add the Fennel seeds and caraway seeds and stir fry for a few seconds.
* Add the Red cabbage and stir-fry for 3 minutes. Add a tablespoon of water, mix well, cover and cook for a further 3 minutes.
* Add the Chilli jelly and Sherry vinegar. Toss it all together until the Cabbage is cooked but still has some crunch.

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