Venison sausages with red cabbage: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Nice toss there sir!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Fine handwork, and a good recipe.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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A different way to cook any [[Cabbage|cabbage]], red or otherwise, nicely accompanied by [[Venison|venison]] [[Sausages|sausages]]. | A different way to cook any [[Cabbage|cabbage]], red or otherwise, nicely accompanied by [[Venison|venison]] [[Sausages|sausages]]. | ||
===Ingredients for 2 === | ===Ingredients for 2 === | ||
Revision as of 18:59, 29 December 2021
| Venison sausages with red cabbage | |
|---|---|
Random recipe reviewNice toss there sir! 5/5 Fine handwork, and a good recipe. The Judge |
| 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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Mix the cabbage
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The ingredients
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Belazu products used in this recipe
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