- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 5 minutes
- Effort: easy
- 4 sausages, eg. 2 Cumberland and 2 Gloucester Old Spot
- 1 pork fillet
- 1 small Savoy cabbage, leaves washed, middle stem removed, finely shredded
- 1 white onion, diced
- 1 tsp juniper berries
- 1 tsp cumin seeds
- 1 small glass Riseling wine
- glug of white wine vinegar
- 2 carrots, peeled
- 1 medium potato, peeled and cut into thick slices
- 1 clove garlic, sliced
- 150-200ml chicken stock, heated
- sprig fresh thyme
- Dijon mustard, to serve
1. Fry the onion and garlic in a little vegetable oil until soft.
2. Once the garlic and onion are soft add the finely shredded cabbage. Season with salt and pepper and add the wine. Add a glug of vinegar and let the alcohol boil off for 2-3 minutes.
3. Add the whole carrots, stuffing them amongst the cabbage along with the sausages at the same time.
4. Season the pork fillet with salt and pepper and cut in half. Add to the pan, along with the potatoes.
5. Wrap the cumin seeds and juniper berries in some muslin. Crush with a rolling pin and add to the cooking pot, immersing it in the ingredients.
6. Add a sprig of thyme and the hot chicken stock. Leave to cook for 20 minutes. Once the carrots are soft and the sausage cooked the dish is ready.
7. Slice the pork fillet into thick slices, serve alongside the rest of the ingredients and spoon a little of the cooking juices over the top. Dollop the sausages with a little Dijon mustard and serve.
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