- Serves: 4
- Cook Time:
- Prep Time: 5 minutes
- Effort: easy
- 8-12 pork sausages
- 2 tbsp vegetable oil
- 1 Savoy cabbage, cored, shredded and washed
- 1 large knob of butter
For the onions
- 2 tbsp pork or duck fat
- 3 large onions, sliced
- 500 ml beer
- 1 whole star anise
- 1 bunches thyme
1. Start with the onions. Melt the fat or butter in a heavy-based flameproof casserole on top of the stove until smoking hot. Toss in the onions and fry until beginning to soften.
2. Pour in the beer and add the star anise. Simmer for 50-60 minutes, stirring frequently, until the liquid reduces to a wonderful oniony, beery glop.
3. While the gravy is reducing, gently fry the sausages in a heavy-based frying pan until cooked through (or for a healthier option roast them at 150C/130C fan/gas 2 for 45 minutes).
4. Add the thyme to the gravy, remove from the heat and leave to sit for 5 minutes or so to infuse.
5. While the thyme is infusing, stir fry the cabbage in the butter until tender, about 5 minutes.
6. Serve the sausages hot with the gravy and buttered cabbage.
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