Hungarian braised pork sausages
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Simmer plump sausages in a classic combination of potatoes, cabbage, caraway and vinegar.
Ingredients
Extra lean pork sausage
500 g
Baby potatoes
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
Instructions
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.
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