Winter recipe: fruity sausages

This one’s a good winter warmer from Lincolnshire-based chef Rachel Green. We recommend you serve it with a nice, full-bodied red wine.

Serves 4

* 2 tbsp rapeseed oil
* 55g butter
* 1 onion, peeled and sliced
* 1/2 red cabbage, shredded, discarding the hard stalk
* 1 clove garlic, peeled and crushed
* 1 cinnamon stick
* 1/2 tsp ground cloves
* 6 crushed coriander seeds
* Pinch grated nutmeg
* 2 tbsp soft light brown sugar
* 3 tbsp red wine vinegar
* 55g pitted prunes, finely diced
* 2 pears, peeled, cored, cut into eighths
* 2 tbsp port
* Sea salt & black pepper
* 8 good-quality pork sausages

1 Preheat the oven to Gas Mark 2 (150C) and preheat the grill. 2 Heat the rapeseed oil with the butter in a large ovenproof casserole dish, add the onions, cover and cook over a low heat until soft but not brown. 3 Add the shredded cabbage, garlic, cinnamon stick, cloves, coriander seeds, nutmeg, sugar and red wine vinegar and season well. 4 Cover the casserole with a tight lid and cook in the preheated oven for one hour, stirring occasionally. 5 Add the prunes, pears and port and cook for a further 45 minutes, adding a little water if the cabbage becomes dry. 6 Meanwhile, grill the sausages for 10–15 minutes, or until cooked. Take the cabbage out of the oven, adjust the seasoning and serve with the sausages.

For more on TV chef and farmer’s daughter Rachel Green (pictured below), click here.

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.