Venison sausages with red cabbage: Difference between revisions
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 1012 | |||
|PortionCalories = 506 | |||
|DatePublished=22nd January 2013 | |DatePublished=22nd January 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Venison sausages with red cabbage and Tex-Mex potato wedges | |ImageComment = Venison sausages with red cabbage and Tex-Mex potato wedges | ||
|Servings = Serves 2 | |Servings = Serves 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 35 minutes | |TotalTime = 35 minutes | ||
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===Ingredients for 2 === | ===Ingredients for 2 === | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| | | 6 [[Venison|venison]] [[Sausages|sausages]] | ||
| 1 tablespoon [[Olive oil|olive oil]] | | 1 tablespoon [[Olive oil|olive oil]] | ||
| 1 teaspoon [[Fennel seeds|fennel seeds]] | | 1 teaspoon [[Fennel seeds|fennel seeds]] | ||
| Line 35: | Line 37: | ||
| 1 tablespoon [[sherry vinegar]] or to taste | | 1 tablespoon [[sherry vinegar]] or to taste | ||
}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
Revision as of 14:24, 26 July 2016
| Venison sausages with red cabbage | |
|---|---|
 |
| Venison sausages with red cabbage and Tex-Mex potato wedges | |
| Servings: | Serves 2 |
| Calories per serving: | 506 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 22nd January 2013 |
A different way to cook any cabbage, red or otherwise, nicely accompanied by venison sausages.
Ingredients for 2
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
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.
Serving suggestion
Serve with the sausages, Tex-Mex potato wedges and any of the juices from the cabbage.
Adapted from a recipe in Olive magazine.
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