Pork Sausage with Apple and Red Cabbage

Over the years, the good ol’ sausage has certainly morphed into a flavour filled treat.  There’s a diverse range of flavours with added herbs and vegetables that cater to all tastes and situations.

But sometimes a simple plain pork sausage is all you need to create a dish that everyone will love.

A cook once, eat twice dish

Chef Jeff came up with this recipe which is now our favourite healthy way to enjoy the humble pork sausage.

It tastes really good hot for a quick dinner, or cold as a lunchtime take-to-work option.

Pork and apple have always been a paired gastronomic delight, and add to that the health benefits of fermented saurkraut high which is high in fibre and healthy bacteria and you have a meal that will make your tummy smile from the inside 🙂

Here’s what you need:

  • 4 pork sausages (gluten free if possible)
  • 1 red onion, sliced
  • 1 green apple, sliced
  • a dash of red wine (for deglazing and just because…)
  • a jar of red cabbage sauerkraut or you can use plain sauerkraut
  • 1/2 cup chopped parsley
  • Pepper

Here’s what you do:

Gently fry the sausages in a pan until just cooked.  Set aside to cool slightly then slice into bite sized pieces.  If your sausages were a little fatty, you might want to drain any excess fat from the pan.

In the same pan, gently fry the sliced onion for a few minutes until softened slightly, then add in the apple and cook until the apple is almost soft.  Add a dash of red wine to help deglaze the pan and to get all the flavoursome bits left over from the sausages.

Add the red cabbage to the onion and apple in the pan and then stir through the sliced sausages.  Add the parsley and season with pepper.


With your health in mind,

Catherine x

For more quick and nutritious meal ideas, check out these recipes –

Veggie Mousaka

Corn and Zucchini Fritters

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