6 thick pork sausages (we used English-style)
1 small red onion, thinly sliced
½ green cabbage, finely shredded
½ tsp dried chilli flakes
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp paprika
2 tbsp white wine vinegar
2 tbsp caster sugar
2 spring/green onions, sliced
1 kg potatoes mashed to serve
- Heat a large, deep non-stick frying pan over medium heat and spray with oil. Add the sausages and cook for 10 min or until they are browned all over and cooked through. Remove and set aside. Slice each sausage into 3 equal pieces.
- Heat 2 teaspoons oil in the same pan. Add the red onion and cook for 2 min. Add the cabbage, chilli, cumin, coriander, paprika, vinegar, sugar, spring/green onions and ½ teaspoon salt. Cook, stirring, for 2 min.
- Return the sausages to the pan and continue cooking, stirring often, for 2-3 min or until the cabbage is wilted but still has some crunch. Serve with potato and parsnip mash. Garnish with sliced spring/green onions.