SAUSAGES WITH BRAISED CABBAGE & CARAWAY

Sausages with braised cabbage & caraway image

Caraway seeds add a sweetly aromatic note to the onion cream sauce in this German-inspired sausage and mash dinner

Provided by Jane Hornby

Time 45m

Number Of Ingredients 10

Ingredients

1 tsp vegetable oil
8 good-quality, large pork sausages , or Bratwurst
1 tbsp butter
2 onions , halved then thinly sliced
2 tsp caraway seeds
½ firm, round cabbage , cut through the core into 4 wedges
300ml good-quality chicken stock
3 tbsp crème fraîche
mashed potato , to serve
medium-hot mustard , to serve

Steps:

Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.

Nutrition Facts : Calories 507 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2.7 milligram of sodium