Serves 4hearty-sausage-one-pot

Cooking time 90 mins



384g Pork & leek sausages

1 x 15mlsp (1tbsp) Vegetable oil

1 Onion, roughly chopped

2 Cloves garlic, crushed

150ml (¼pt) Stock

300ml (½pt) Red wine

225g (8oz) Red cabbage, shredded

2 x 15mlsp (2tbsp) Cranberry or redcurrant jelly

1 (approx. 400g) Can green lentils, drained

3 Sprigs fresh thyme


Cooking instructions

Preheat oven to Gas Mark 4, 180ºC.

Heat oil in a large ovenproof pan or casserole. Add the onion, garlic and sausages, lightly brown.

Add all the remaining ingredients and stir well. Bring to the boil. Place lid on the pan and put in the oven for about 1 hour.

Take out of the oven, give a good stir and replace without the lid for about 20 minutes or until the sausages are browned and the juices have reduced slightly.


Serving tip

Serve with a large heap of creamy mash or chunks of crusty bread.


Recipe and image courtesy of Lovepork