Sausages with braised red cabbage and fennel

    30 min

    This dish of pork sausages served with braised red cabbage, potatoes and fennel is deliciously comforting in the colder months. I use fennel and garlic flavoured pork sausages but you can use any flavour of thick gourmet sausages you like.

    3 people made this

    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 8 thick pork sausages
    • 3 medium boiled potatoes, thickly sliced
    • 1 small onion, finely chopped
    • 3 teaspoons dried fennel seeds, lightly crushed
    • 2 cloves garlic, crushed
    • 1/2 red cabbage, shredded
    • 1 tablespoon brown sugar
    • 60ml apple cider vinegar
    • 30g freshly chopped flat-leaf parsley leaves

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 1 tablespoon oil in a large deep frying pan over high heat. Cook the sausages, turning, for 5 minutes or until browned. Transfer sausages to a plate; slice into thick pieces.
    2. Heat the remaining 1 tablespoon oil in the same pan. Cook the potato slices for 2 to 3 minutes each side or until browned and crisp. Transfer to a plate.
    3. Add the onion, fennel, garlic and red cabbage to the pan and let it braise, stirring, for 5 minutes or until cabbage is just tender. Add the brown sugar, vinegar and cooked sausages; cover the pan and cook for 2 to 3 minutes or until sausages are cooked through.
    4. Add the fried potatoes and parsley; toss gently to combine.


    Use a mortor and pestle or the side of a knife blade to lightly crush the fennel seeds.

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