Difference between revisions of "Venison sausages with red cabbage"
Line 11: | Line 11: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Nice toss there sir!</span>''' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">Fine handwork, and a good recipe.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1012 | |TotalCalories = 1012 | ||
Line 22: | Line 33: | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
− | |Image = [[Image:Venison sausages with red cabbage recipe.jpg | + | |Image = [[Image:Venison sausages with red cabbage recipe.jpg|alt=Electus]] |
}} | }} | ||
</div> | </div> | ||
Line 52: | Line 63: | ||
Adapted from a recipe in ''[[Olive]] magazine''. | Adapted from a recipe in ''[[Olive]] magazine''. | ||
− | <gallery widths= | + | <gallery widths=250px perrow=5> |
Image:Red cabbage with chilli jelly - wok tossing.jpg|thumb|300px|right|Mix the cabbage | Image:Red cabbage with chilli jelly - wok tossing.jpg|thumb|300px|right|Mix the cabbage | ||
Image:Venison sausages with red cabbage ingredients.jpg|thumb|300px|right|The ingredients | Image:Venison sausages with red cabbage ingredients.jpg|thumb|300px|right|The ingredients |
Revision as of 17:31, 28 November 2020
A different way to cook any cabbage, red or otherwise, nicely accompanied by venison sausages.
Ingredients for 2
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 venison sausages
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 350g red cabbage, finely shredded
- 1 tablespoon Belazu Smoked Chilli Jelly
- 1 tablespoon sherry vinegar or to taste
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
Method
- Bake the sausages in a roasting tin for 30 minutes, turning once.
- Ten minutes before the sausages are done, heat the oil in a wok over medium heat and add the fennel seeds and caraway seeds and stir fry for a few seconds.
- Add the red cabbage and stir-fry for 3 minutes. Add a tablespoon of water, mix well, cover and cook for a further 3 minutes.
- Add the chilli jelly and Sherry vinegar. Toss it all together until the cabbage is cooked but still has some crunch.
Serving suggestion
Serve with the sausages, Tex-Mex potato wedges and any of the juices from the cabbage.
Adapted from a recipe in Olive magazine.
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful. This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
Belazu products used in this recipe
#venisonsausageswithredcabbage #sausages #cabbage #chilli #sherryvinegar #redcabbage #fennelseeds #carawayseeds #venison #belazu #olive
https://www.cookipedia.co.uk/recipes_wiki/Venison_sausages_with_red_cabbage