Hungarian braised pork sausages
Simmer plump sausages in a classic combination of potatoes, cabbage, caraway and vinegar.
Extra lean pork sausage
400 g, thickly sliced
400 g, shredded
Red wine vinegar
¼ cup(s), (60ml)
Fresh flat-leaf parsley
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook sausages, turning, for 3–4 minutes or until browned. Transfer to a plate. Thickly slice.
- Heat remaining oil in same pan over medium-high heat. Cook potato, turning, for 5–7 minutes or until golden. Add cabbage and caraway and cook, stirring, for 2–3 minutes or until cabbage starts to wilt.
- Return sausages to pan with vinegar and 1/3 cup (80ml) water and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until sausages are cooked through and potatoes are tender. Sprinkle with parsley to serve.
SERVING SUGGESTION: Steamed green beans.You can use lean lamb or beef sausages instead of pork.