Venison Sausages with Red Cabbage and Juniper
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Ingredients
- 8 venison sausages
- 300 g red cabbage, shredded
- 1 apple
- 1 tsp juniper berries
- 1 tbsp cider vinegar
- 20 g butter
Nutrition (per serving)
- Calories
- 344 kcal
- Protein
- 20.4 g
- Carbohydrate
- 15.7 g
- of which sugars
- 8.1 g
- Fat
- 21.2 g
- of which saturates
- 9.2 g
- Fibre
- 3.5 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grill or fry the venison sausages for 15-18 minutes, turning occasionally, until cooked through with no pink remaining.
- 2
Meanwhile, melt the butter in a pan and cook the shredded red cabbage for 5 minutes.
- 3
Core and chop the apple and add to the pan with the crushed juniper berries and cider vinegar.
- 4
Cover and cook gently for 20 minutes, stirring occasionally, until the cabbage is soft and glossy.
- 5
Season to taste.
- 6
Serve the sausages with the braised red cabbage.
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