Venison sausages and fruity red cabbage
By: Jo Pratt
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- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 4
When you're in the mood for comfort food try Jo Pratt's hearty baked sausages, served with braised red cabbage
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Ingredients
- 12 venison Sausages
- 2 tbsp Olive oil
- 750g Red cabbage, finely shredded
- 1 red Onions, peeled and sliced
- 75ml port, red wine or cranberry juice
- 2 tbsp cranberry sauce
- 1 Apples
Method
1. Preheat the oven to 200C/gas 6. Place the sausages in a roasting tray and bake for 30 minutes, turning once to ensure a deep golden skin all over.2. About 10-15 minutes before the sausages are done, heat the olive oil in a wok or large frying pan. Add the cabbage and onion and stir-fry for about 4 minutes.
3. Add the port and allow it to almost evaporate away before stirring in the cranberry sauce and apple. Cover and cook for a further 5 minutes.
4. Spoon the cabbage onto the plates and serve the sausages with either mashed, baked or crushed boiled potatoes.
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