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

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

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.

Sarah Cook

Ingredients

Nutrition

Method

step 1

step 2

step 3

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