• 4 (we used Italian fennel and chilli sausages) sausages
  • 1 tbsp olive oil
  • 300g red cabbage, thickly shredded
  • 4 large leaves sage, finely shredded
  • 2 cloves garlic, sliced
  • 1 tsp fennel seeds
  • 300ml red wine
  • 300ml chicken stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp runny honey
  • 25g raisins
  • 100g cooked chestnuts, crumbled into chunks
  • to serve mashed potato or cooked polenta
  • a small bunch flat-leaf parsley, finely chopped


  • STEP 1

    Squeeze the sausagemeat from the skins and break into small chunks. Heat the oil over a medium heat in a heavy-bottomed frying pan or shallow casserole, and fry the sausagemeat until crisp and brown. Add the cabbage, sage, garlic and fennel seeds, and fry, stirring, for another few minutes.

  • STEP 2

    Pour in the red wine and bring to the boil while stirring and scraping up any bits stuck to the base of the pan. Boil until the liquid is reduced a little. Add the stock, vinegar, honey and raisins, and simmer for 15 minutes until the cabbage is tender and liquid reduced. Stir in the chestnuts to heat through, then taste for seasoning.

  • STEP 3

    Spoon the pan-fry over mashed potato or polenta and sprinkle over the parsley before serving.



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