• 2 cooked sausages
  • 2 carrots
  • Half an onion
  • Fresh or dry herbs - rosemary and thyme
  • tsp mustard
  • tsp tomato pureé
  • Pint of chicken or vegtable stock
  • Splash of red wine
  • 1/8th of a savoy cabbage
  • Clove of garlic
  • tsp of flour
  • Black pepper to taste


  • STEP 1
    Slice the sausages into bitesize chunks, and put them in a medium saucepan over a low heat (no need to add excess oil, unless they are very lean)
  • STEP 2
    Slice the onions, carrots and garlic and add them to the pan. Then add the herbs.
  • STEP 3
    Whilst this slowly browns, chop up the cabbage finely.
  • STEP 4
    Add the stock, wine, mustard, tomato pureé. Give it a stir and add the cabbage.
  • STEP 5
    Let this cook for around 20 minutes until everything is nice and soft. Take a tbsp of the stock mixture and mix it into the flour in a little bowl. Add this flour/stock paste into the pan and stir quickly in order to thicken slightly.
  • STEP 6
    Season with black pepper and serve. This dish could be adapted to use leftover roast potatoes, or add some grain like pearl barley. Could also be served with crusty bread.

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