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A Yard of Sausage with Red Cabbage




Source of Recipe


Richard Woodall Ltd., Waberthwaite, Cumbria


Recipe Introduction


A thick coil of Cumberland sausage, traditionally sold by length rather than twisted into neat coils and weighed out, spills it’s juices into a pot of long cooked cabbage, spiced, sweetened with apple and sharpened with vinegar, This is a splendidly robust dish for winter; just the thing to fend off a chill March wind. Bake potatoes around it for a satisfying supper – all from the oven.


List of Ingredients




1 kg (2 ¼ Ib) red cabbage
1 tbsp cooking oil
700 g (1 ½ Ib) Cumberland
sausage in a piece
1 medium onion

2 medium Cox’s apples
2 bay leaves
Seasoning, including sugar and ground allspice
2 tbsp wine vinegar
150ml (5 fl oz) Red Wine

Recipe



Quarter the cabbage, cut out the stalk and shred finely.
Put the oven on at 160C/325F/Gas Mark 3.
Heat the oil in a large, flameproof casserole, coil the sausage round in the bottom of it and fry over medium-high heat, turning carefully to brown lightly top and bottom, and pricking to release blisters of juices forming under the skin.
Peel and roughly chop the onion.
When the sausage is nicely browned, lift it onto a plate still in the coil shape and set aside.
Lower heat and soften the onion gently in the casserole, stirring occasionally as you peel, quarter and core and thinly slice the apples.
Stir these into the softened onions with the bay leaves and cook for a couple of minutes, stirring once or twice, before adding the cabbage and one teaspoon each of salt, sugar and allspice.
Turn the contents of the pot until the cabbage is coated in fat, then sprinkle on the vinegar and 150ml (5 floz) water.
Cover and transfer to the oven and bake for 30 minutes.
Stir in the wine and return to the oven for 30 minutes.
Grind in plenty of black pepper, add more salt if it needs it, stir, put the coiled sausage on top, cover the pot again and return to the oven for a further 40 minutes.