October Recipe – Cabbage and Sausage Hotpot

(Serves four)

A really easy recipe this month:-

Ingredients

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

Method

1. 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.
2. Finely slice the cabbage.  Then add the cabbage and wine to the saucepan and core and roughly chop the pear and add this.
3. 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!