Photo of Sausages with chickpea mash &  braised red cabbage by WW

Sausages with chickpea mash & braised red cabbage

6 - 9
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Beans are a cheap storecupboard staple – great for bulking up stews and soups.


Reduced fat pork sausages, grilled

8 medium

Calorie controlled cooking spray

4 spray(s)


400 g, red cabbage, shredded

Vinegar, All Types

2 tablespoons, red wine vinegar

Redcurrant Jelly

1 tablespoons

Cloves, Whole or Ground

4 individual


2 medium, finely diced


2 clove(s), crushed

Rosemary, Fresh

2 sprig(s), leaves picked and chopped

Chickpeas, cooked

2 can(s), large, drained, drained and rinsed

Chicken stock cube(s)

¼ cube(s), to make 150ml stock

Half Fat Crème Frâiche

1 tablespoons, level

Parsley, fresh

1 tablespoons, chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the sausages in the oven for 15-20 minutes, turning occasionally, until cooked through.
  2. Meanwhile, mist a large pan with cooking spray, add the cabbage, vinegar, jelly, cloves and a little water. Season. Simmer, covered, for 30 minutes, adding more water if needed.
  3. Meanwhile, mist a pan with cooking spray and fry the shallots, garlic and rosemary for 10 minutes. Add the chickpeas and stock and cook for 2 minutes. Season, then mash and stir through the crème fraîche and parsley. Serve with the sausages and cabbage.