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Garlic & Cumin Pork Sausages with Sautéed Red Cabbage on Rustic Mash Potato

Try these delicious River Cottage Australia inspired recipes from Julio Castellano.


  • Garlic & Cumin Pork Sausages:

  • Use a ratio of at least 20% fat to 80% lean/regular meat or the sausages will be too dry.

  • Keep the liquids and meats that go into the mixture very cold at all times for bacteria.

  • Keep the casings in very salty water.

  • When making the stuffing for the sausages make sure you mix all the ingredients extremely well so that it all binds correctly. The mixture needs to be very sticky and be able to hold together by itself.

  • It’s easier to have two people for the filling process but not essential.

  • Don’t overstuff the casings; they may burst. It is better to fill slowly and evenly and smooth and shape the filling to the correct size you require.

  • Prick sausage with small fork or pin just before cooking to prevent exploding.

  • Use plastic gloves as mixture becomes very sticky.

  • Pick a large clean bench area to make to sausages on they can take up a lot of room and can be messy.

  • Sautéed Red Cabbage With Sultanas:

  • 3 Tbs Extra-virgin olive oil

  • 1 x 850g Red cabbage, halved, cored, and thinly sliced crosswise

  • 1 x 200g Small Red onion thinly sliced

  • 3 x tsp. Sea salt

  • 2 tbs. freshly squeezed lemon juice

  • 2 x 1/2 tsp. Cider vinegar

  • 3 tsp. White sugar

  • 3g Freshly ground black pepper

  • 2/3 cup raisins

  • ½ tsp. 5 spice mix

  • Rustic Mashed Potatoes:

  • 800g- Spunta, Sebago or Coliban potatoes

  • 60g- Salted Butter, chopped into cubes

  • 1/3- Cup Full cream milk heated

  • Salt & Pepper to taste


  • Garlic & Cumin Pork Sausages::

  • 1.

    If mincing at home cube all your pork meat and lard/fat into rough 1.5cm pieces. Mix them very well and then feed through your mincer on the medium setting and then through the fine setting to achieve an even mince mixture. Be sure to keep the meat as cold as possible at all times. Afterwards clean your mincer and pieces extremely well to remove all bacteria.If not mincing your own meat go straight to step 2

  • 2.

    In a large mixing bowl place cold pork mince (both the fat and lean meat) followed by, black pepper, cayenne pepper, pan toasted cumin seeds, fine garlic, sea salt then the cold water and sherry.

  • 3.

    Put on plastic gloves and mix all the ingredients very well for around 4 minutes ensuring that all the ingredients are mixing evenly (you can also use a machine such as a kitchen aid with the paddle attachment if you desire) and the filling is binding well it needs to be very sticky and holding together consistently to ensure a nice and smooth sausage at the end. Leave to one side in covered in the fridge

  • 4.

    Take out sausage casing and rinse under cold water to remove excess salt, locate the end of it and tie a knot. Then locate the other end and leave it to one side in a small bowl this is the end you will fill from.

  • 5.

    Select a nice, spacious and easy-to-clean bench area in your kitchen (the process can be messy). Open your piping bag and place the large nozzle inside of it, put pork and spice mixture into the bag until it’s about half full then twist the end of bag. When you begin squeezing try to get as few air pockets as possible into the sausage casing. Place the end of the sausage casing without the knot over the end of the piping bag and hold very tight with one hand whilst squeezing with the other.

  • 6.

    Medium pressure is best so the casing doesn’t burst (if it does just cut the casing, refill the piping bag and start the process again). It will be easier if you have a friend or family member to squeeze while you smooth the mixture down, however it’s not essential. While you are squeezing, push the filling down to the end of the casing where the knot is. Don’t worry too much if there are small pockets as you can later remove them with a pin prick.

  • 7.

    The casing should be full, make sure you leave around 1 cm of room to tie the links in between each sausage you form, each sausage should be around 12 cm long and fill the casing right up in width keep refilling the bag until all the mixture is inside the casing.

  • 8.

    To tie the links just twist the casing at 12cm intervals and give a good 4 or so twists to make sure they hold in place.

  • 9.

    Next take a wire drying rack like a cake rack will be fine, place over a baking tray then place your fresh sausages on it the best they will fit without loosing there shape, then leave then uncovered in the fridge over night.

  • 10.

    In the morning pack them away in plastic container and store on the fridge they are now done and ready to cook the final product is well worth the effort!

  • Sautéed Red Cabbage With Sultanas::

  • 1.

    Heat oil in a large non-stick sauté pan over medium-high heat until hot but not smoking.

  • 2.

    Add onions and cook 5 min stirring occasionally, then add cabbage and cook until it has softened slightly, about 15 minutes. Stir in lemon juice, vinegar and sugar. Season with pepper & salt. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve hot.

  • Rustic Mashed Potatoes::

  • 1.

    Peel potatoes and cut into rough 2cm pieces. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.

  • 2.

    Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes but leave some pieces bigger giving it a rustic texture.

  • 3.

    Melt the butter and hot milk on the side and then add to potatoes. Mix with a wooden spoon until so that all the butter & milk absorbs but don’t break down the bigger pieces for the texture. Season with salt and pepper to taste. Serve hot

  • To cook the dish::

  • 1.

    When ready to cook this dish follow these directions in order to serve everything hot and ready to go at the same time:

  • 2.

    Prepare the Sautéed Red Cabbage with raisins first following the recipe above.

  • 3.

    Then keep it hot covered in a pan ready to be served.

  • 4.

    Prepare the Rustic Mashed Potatoes following the recipe from above.

  • 5.

    Also keep it hot covered in a pan ready to be served.

  • 6.

    Take fresh sausages from fridge and cut them in the centre of the 1 cm links.

  • 7.

    Put a drizzle of Olive oil in a large fry pan and cook sausages on a medium heat for around 6-9 minutes each side depending on thickness till golden brown but still juicy, if need be prick the sausages with a small fork or pin before hand to prevent bursting.

  • 8.

    Serve your Red cabbage on one side of the plate and even amount of Rustic mash on the other then place two of your homemade sausage on top whole or

  • 9.


  • 10.

    Garnish with extra butter on the mash and some fresh herb over the dish such as fresh thyme and parsley, if desired


Recipes, Food Styling & Props by Julio Castellano Photography by Dan Hilburn
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