Photo of Hungarian braised pork sausages by WW

Hungarian braised pork sausages

6 - 8
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Simmer plump sausages in a classic combination of potatoes, cabbage, caraway and vinegar.


Extra lean pork sausage

500 g

Baby potato

400 g, thickly sliced

Red cabbage

400 g, shredded

Caraway seeds

2 tsp

Red wine vinegar

¼ cup(s), (60ml)

Fresh flat-leaf parsley

½ cup(s)

Olive oil

1 tbs


  1. 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.
  2. 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.
  3. 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.