Back to Recipe Menu

Sausages with braised red cabbage


  • Blanch the sausages in simmering water until just firm to the touch. Then drain well and set aside.
  • Heat a little oil in a heavy-bottomed pan and fry the bacon.
  • At the same time, heat the butter with a little fresh oil in a heavy-bottomed pot. Add the cabbage and toss to coat well and wilt a little. Then add the apples, raisins, brown sugar, red wine, vinegar, orange juice and zest, seasonings and bacon. Toss well, turn the heat right down, tightly cover and gently simmer for 45-60 mins until tender.
  • While the cabbage is cooking, brown the sausages in a thin layer of oil. Then bury them in the cabbage and cook for another 30 mins, adding a little stock or water if needed.


  • 8 thick country-style sausages
  • olive oil
  • 4 rindless bacon rashers, chopped
  • a knob of butter
  • 1 red cabbage, cored & finely sliced
  • 2-3 Granny Smith apples, cored, peeled & sliced
  • 1/3 cup raisins
  • 1/3 cup brown sugar
  • ¾ cup red wine
  • 2 tbsp red wine vinegar
  • juice & grated rind of 1 large orange
  • sea salt & freshly ground pepper
  • chicken stock (or water)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm