Venison sausages and fruity red cabbage

When you're in the mood for comfort food try Jo Pratt's hearty baked sausages, served with braised red cabbage
By Jo Pratt
Venison sausages and fruity red cabbage
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 12 venison sausages
  • 2 tbsp olive oil
  • 750 g red cabbage, finely shredded
  • 1 red onions, peeled and sliced
  • 75 ml port, red wine or cranberry juice
  • 2 tbsp cranberry sauce
  • 1 apples


1. Preheat the oven to 200C/gas 6. Place the sausages in a roasting tray and bake for 30 minutes, turning once to ensure a deep golden skin all over. 2. About 10-15 minutes before the sausages are done, heat the olive oil in a wok or large frying pan. Add the cabbage and onion and stir-fry for about 4 minutes. 3. Add the port and allow it to almost evaporate away before stirring in the cranberry sauce and apple. Cover and cook for a further 5 minutes. 4. Spoon the cabbage onto the plates and serve the sausages with either mashed, baked or crushed boiled potatoes.

Rate This Recipe