A really easy recipe this month:-
2 tbsps. olive oil
12 sausages (that allows for 3 each so you might want less!)
2 tsps. fennel seeds
1 tsp. mustard seeds
1/2 tsp. cayenne or mild chilli pepper
1 white cabbage (weighing about 1.5kg.)
1 large glass of wine (about 200mls.)
1 large pear
black pepper and salt
1 tsp. brown sugar
- Heat the olive oil in a saucepan on a medium flame. Add the sausages for a few minutes with the fennel and mustard seeds and the cayenne pepper. Allow them to become a little brown and then remove from the pan.
- Finely slice the cabbage. Then add the cabbage and wine to the saucepan and core and roughly chop the pear and add this.
- Place the lid on the saucepan, or hob proof casserole, and simmer for 10 minutes, stirring occasionally. Turn down to a low flame and return the sausages to the pot, along with salt, pepper and the sugar and simmer with the lid on for a further 20 minutes.
This was, I thought, a good recipe for this time of year and we are lucky to have good butchers in Ledbury who make a large variety of excellent sausages!