Serves 8. Very good with Turkey or Goose.
2 tbsp olive oil
300g good quality cocktail sausages
1 finely sliced red onion
1kg thinly sliced red cabbage
2-3 tbsp dark muscovado sugar
250ml red wine
shake of chilli sauce
1. heat the oil in a large pan and brown the sausages all over. add
the onion and cook until softened. add the cabbage, sugar, red
wine, a pinch of salt and a shake of chilli sauce. cover the pan and
cook over a gentle heat for about an hour, stirring now and then,
until the cabbage is softened.
2. for the last few minutes, take the lid off the pan and raise
the heat to boil down the juices, so that they just coat the
cabbage. check seasoning. This dish can be made a few days ahead
of time and gently reheated before serving.