Venison sausages with red cabbage
From Cookipedia
| Venison sausages with red cabbage | |
|---|---|
 |
| Venison sausages with red cabbage and Tex-Mex potato wedges | |
| Servings: | Serves 2 or 4 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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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
- 4-6 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
Ingredients for 4
- 8-12 venison sausages
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 750g red cabbage, finely shredded
- 1 tablespoon Belazu Smoked Chilli Jelly
- 1 tablespoon sherry vinegar or to taste
Mise en place
- Pre-heat 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.
This recipe originated from the recipe section of Belazu.com
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