Sausage and Red Cabbage Casserole Recipe
Sausage and Red Cabbage Casserole Recipe with Red Cabbage, Onion, Cider, Sugar, Pork Sausages, Apples, Sultanas and Stock
INGREDIENTS
1 lb (450g) Red Cabbage, washed and finely shredded
1 medium sized Onion, peeled and sliced
2 1/2 fl oz (75ml) Cider
1 tablespoon Dark Brown Sugar
1 oz (28g) Butter
1 lb (450g) Pork Sausages
8 oz (225g) Cooking Apples, peeled, cored and chopped
2 tablespoons Sultanas
1/4 pint (150ml) Stock
Salt & Pepper
METHOD
Put the Red Cabbage and Onion in an ovenproof Casserole. Mix together the Cider and Sugar and pour over the Cabbage. Heat the Butter in a thick frying pan and fry the Sausages gently until golden brown. Set them aside and pour the fat over the Cabbage. Add the Apples and Sultanas and mix well. Pour in the Stock, cover and cook over a gentle heat or in a moderate oven, 350F / 180C / Mark 4, for an hour. Adjust the seasoning and lay the Sausages on top. Continue cooking gently for a further 30 minutes or until the Cabbage is tender. Serve with jacket potatoes - you can bake them on the top shelf of the oven while the casserole is cooking below.
Serves 4.
Based on the Sausage and Red Cabbage Casserole Recipe in:
The Everyday Gourmet
by Pamela Westland (Book Club Associates 1976).