Sausages Recipe with Braised red Cabbage and Chestnuts

Crumbled sausage, cabbage and chestnut pan fry

  • serves 3
  • Easy

Fry sausages until crisp and brown and stir through spiced red cabbage for a warming winter one-pot



  • sausages 4 (we used Italian fennel and chilli sausages)
  • olive oil 1 tbsp
  • red cabbage 300g, thickly shredded
  • sage 4 large leaves, finely shredded
  • garlic 2 cloves, sliced
  • fennel seeds 1 tsp
  • red wine 300ml
  • chicken stock 300ml
  • balsamic vinegar 1 tbsp
  • runny honey 1 tbsp
  • raisins 25g
  • cooked chestnuts 100g, crumbled into chunks
  • mashed potato or cooked polenta to serve
  • flat-leaf parsley a small bunch, finely chopped


  • Step 1

    Squeeze the sausagemeat from the skins and break into small chunks. Heat the oil over a medium heat in a heavy-bottomed frying pan or shallow casserole, and fry the sausagemeat until crisp and brown. Add the cabbage, sage, garlic and fennel seeds, and fry, stirring, for another few minutes.

  • Step 2

    Pour in the red wine and bring to the boil while stirring and scraping up any bits stuck to the base of the pan. Boil until the liquid is reduced a little. Add the stock, vinegar, honey and raisins, and simmer for 15 minutes until the cabbage is tender and liquid reduced. Stir in the chestnuts to heat through, then taste for seasoning.

  • Step 3

    Spoon the pan-fry over mashed potato or polenta and sprinkle over the parsley before serving.

Discover our best red cabbage recipes here...

Red Cabbage and Sausage Recipe

Nutritional Information

  • Kcals 472
  • Fat 20.4g
  • Saturates 6.1g
  • Carbs 34.2g
  • Sugars 18.8g
  • Fibre 6g
  • Protein 16.1g
  • Salt 2.3g