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Autumn spiced sausages with red cabbage, apples and prunes

Lotte Duncan from Good Food Live
From Lotte Duncan, a magnificent autumn casserole full of gutsy flavours, served with a vibrant egg yolk-yellow saffron mash

Autumn spiced sausages with red cabbage, apples and prunes

Method

1. Place the sausages in a single layer in a dish and pour over the red wine. Add the spices and honey, and leave to marinate overnight, turning a couple of times.

2. Preheat the oven to 180°C/gas 4.

3. Remove the sausages from the marinade. Pour the marinade through a sieve and reserve the liquid.

4. Place half the cabbage and half the onions in the bottom of a large casserole. Spoon over half the apples and prunes, and then place all the sausages on top.

5. Dot over half the butter and sprinkle with half the sugar and vinegar. Season with salt and pepper.

6. Now place the remaining apples, prunes, onion and cabbage on top. Dot over the rest of the butter, sugar and vinegar. Season and then pour over the marinade. Cover with a lid, place in the oven and cook for 2 hours 30 minutes.

7. To make the saffron mash, cook the potatoes in plenty of salted boiling water until tender. Drain and mash.

8. While the potatoes are cooking add the saffron to the hot water and leave until the colour is a rich egg yolk.

9. Heat the cream and milk together and add the saffron.
Add the butter to the potatoes and season. Beat in the saffron cream. Serve with the sausage casserole.

Cooks Notes:
After heating the milk and cream for the saffron mash, don't strain out the saffron threads - they look nice in the mash.

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Serves: 4

Prep: 35 min, plus overnight marinating
Cook: 2 hrs 30 min

Ingredients
8 best quality pork sausages
150ml Red wine
1 cinnamon stick, broken in pieces
1 fresh bay leaf
1/2 tsp freshly grated nutmeg
6 Juniper berries
2 tsp Honey
1 red cabbage, quartered, cored and sliced
2 large onions, sliced
2 dessert apples, peeled, cored and sliced
10 prunes, pitted and roughly chopped
50g Butter
2 tbsp light muscovado sugar
1 tbsp Balsamic vinegar
salt and fresh ground black pepper

For the saffron mash:

700g floury potatoes, such as King Edwards or Maris Piper, cut into even-sized pieces
good pinch of Saffron
2 tbsp hot water
150ml double cream
150ml Milk
50g Butter
salt and fresh ground black pepper