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Herby sausages with red cabbage recipe

Herby sausages with red cabbage recipe

10 ratings

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! See method

  • Serves 4
  • 15 mins to prepare and 50 mins to cook
  • 783 calories / serving


  • 15ml (1 tbsp) olive oil
  • 8 cumberland pork sausages
  • ½ red cabbage, cut into small wedges
  • 30ml (2 tbsp) red wine vinegar
  • 2 tbsp redcurrant jelly
  • 100ml (3 1/2fl oz) red wine
  • 1.2kg potatoes, peeled and chopped
  • 100ml (3 1/2fl oz) semi-skimmed milk
  • 75g unsalted butter
  • 2 tbsp parsley, freshly chopped

Each serving contains

  • Energy

  • Fat

    45g 64%
  • Saturates

    20g 101%
  • Sugars

    11g 12%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 65.1g Protein 21g Fibre 8g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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