Red cabbage and Hodgins gluten free sausages


  • Heat the oil in a large pan and brown the sausages all over.
  • Add the onions and cook until softened.
  • Then tip in the cabbage, sugar, red wine, a pinch of salt and a shake of chili sauce.
  • Cover the pan and lower the heat.
  • Cook gently for about an hour, stirring occasionally, until the cabbage is soft.
  • For the last few minutes, take the lid off the pan and raise the heat to boil down the juices so they just coat the cabbage.
  • Season.


2 tbsp olive
454 g pack of Hodgins gluten free sausages
1 red onion finely sliced
1kg red cabbage , thinly sliced
3 tbsp dark muscovado sugar
250ml red wine (optional)
Chili sauce
250ml soured cream or creme fraiche, to serve

By | 2018-09-17T08:13:22+00:00 March 22nd, 2018|Recipes|0 Comments

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