Autumn Spiced Sausages with Red Cabbage, Apples and Prunes

From Lotte Duncan, a magnificent autumn casserole full of gutsy flavours, served with a vibrant egg yolk-yellow saffron mash
By Lotte Duncan
Autumn Spiced Sausages with Red Cabbage, Apples and Prunes
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 35 minutes plus overnight marinating
  • Effort: medium

Ingredients

main

  • 8 best quality pork sausages
  • 150 ml red wine
  • 1 cinnamon stick, broken in pieces
  • 1 fresh bay leaf
  • 1/2 tsp freshly grated nutmeg
  • 6 juniper berries
  • 2 tsp honey
  • 1 red cabbage, quartered, cored and sliced
  • 2 large onions, sliced
  • 2 apples
  • 10 prunes, pitted and roughly chopped
  • 50 g butter
  • 2 tbsp lightlight muscovado sugar
  • 1 tbsp balsamic vinegar
  • black pepper

For the saffron mash:

  • 700 g floury potatoes, such as King Edwards or Maris Pipercut into even-sized pieces
  • good pinch of saffron
  • 2 tbsp hot water
  • 150 ml double cream
  • 150 ml milk
  • 50 g butter
  • black pepper

Tips and Suggestions


After heating the milk and cream for the saffron mash, don't strain out the saffron threads - they look nice in the mash.

Method

1. Place the sausages in a single layer in a dish and pour over the red wine. Add the spices and honey, and leave to marinate overnight, turning a couple of times.

2. Preheat the oven to 180°C/gas 4.

3. Remove the sausages from the marinade. Pour the marinade through a sieve and reserve the liquid.

4. Place half the cabbage and half the onions in the bottom of a large casserole. Spoon over half the apples and prunes, and then place all the sausages on top.

5. Dot over half the butter and sprinkle with half the sugar and vinegar. Season with salt and pepper.

6. Now place the remaining apples, prunes, onion and cabbage on top. Dot over the rest of the butter, sugar and vinegar. Season and then pour over the marinade. Cover with a lid, place in the oven and cook for 2 hours 30 minutes.

7. To make the saffron mash, cook the potatoes in plenty of salted boiling water until tender. Drain and mash.

8. While the potatoes are cooking add the saffron to the hot water and leave until the colour is a rich egg yolk.

9. Heat the cream and milk together and add the saffron.
Add the butter to the potatoes and season. Beat in the saffron cream. Serve with the sausage casserole.

Rate This Recipe

1
2
3
4
5