Red cabbage and Hodgins gluten free sausages

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.

Serving Suggestion

Pass round soured cream or crème fraîche so everyone can put a splodge on their cabbage.


You can make this a couple of days ahead and reheat it gently before serving.


  • 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
Serves 6

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