Make these herby sausages with red cabbage and mash when you are in need of some comfort food, they are sure to hit the spot!
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large, flameproof casserole dish over a high heat and add the sausages. Fry for 5 minutes, turning regularly to lightly brown the sausages all over. Transfer to a plate and set aside.
- Melt 50g (2fl oz) butter in the casserole dish then add the cabbage, vinegar, redcurrant jelly and wine and cook for 5 minutes to soften. Return the sausages to the dish, season, and roast for 40 minutes.
- Meanwhile, put the potatoes in a pan of cold water and bring to the boil. Simmer until tender. Drain well and mash with the milk and the remaining 25g (1oz) butter.
- Divide the mash between four plates and top with the sausages and cabbage. Scatter over the chopped parsley and drizzle with the braising juices to serve.
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