Venison sausages with red cabbage

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Nice toss there sir!

5/5

Fine handwork, and a good recipe.

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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

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

1. Bake the sausages in a roasting tin for 30 minutes, turning once.
2. 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.
3. 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.
4. 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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This recipe originated from the recipe section of Belazu.com

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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Smoked Chilli Jelly

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