Sausage, beetroot and red cabbage hotpot

Name: Sausage, beetroot and red cabbage hotpot
Total time: 2 h
Yield: serves 4
Ingredients: red cabbage ½; onion 1, grated; raw beetroot 250g, 1/3 coarsely grated and 2/3 cut into 2cm chunks; red wine vinegar 125ml; light soft brown sugar 75g; good quality blackcurrant cordial 100ml; ground allspice ½ tsp; olive oil; good-quality sausages (pork or venison) 8; raisins 100g; mash or soda bread to serve

2 hours
serves 4
Easy

The contrasting sweet and earthy flavours of this dish with the sausages will be a hit with the whole family. Plus, it's really simple to make and requires minimal 'hands-on' time

By Sarah Cook

February 2, 2015 at 1:44 pm

Ingredients

red cabbage ½
onion 1, grated
raw beetroot 250g, 1/3 coarsely grated and 2/3 cut into 2cm chunks
red wine vinegar 125ml
light soft brown sugar 75g
good quality blackcurrant cordial 100ml
ground allspice ½ tsp
olive oil
good-quality sausages (pork or venison) 8
raisins 100g
mash or soda bread to serve

Method

Step 1

Remove the tough stem from the cabbage, then shred it thinly. Tip into a large pan (with a lid), and stir in the onion, beetroot (grated and chunks), vinegar, sugar, cordial and allspice with 250ml water and some seasoning.
Step 2

Bring to a simmer, then reduce the heat and cover with a lid. Cook gently for 1 hour 15 minutes.
Step 3

After 1 hour, heat 2 tsp oil in a pan and brown the sausages all over. Stir them into the cabbage with the raisins (plus a drop more water if it’s looking dry), re-cover and cook for another 20-30 minutes, until the sausages are cooked through. Spoon into bowls alongside mash, or eat with buttered soda bread.