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Autumn Spiced Sausages with Red Cabbage, Apples and Prunes

This takes the best autumn has to offer and puts them all together in one yummy and oh so comforting dish.


  • For the Saffron Mash


  • 1.

    To make Lotte’s autumn spiced sausages with red cabbage, apples and prunes, place the sausages in a dish and pour over the red wine.  Add the spices and honey and leave to marinate over night, turning a couple of times.

  • 2.

    The next day, remove the sausages from the marinade but keep it.  Place half the cabbage and half the onions in the bottom of a large casserole. Spoon over half the apples and prunes and then place all the sausages on top.

  • 3.

    Dot over half the butter and half of the sugar and vinegar.  Season with salt and pepper.

  • 4.

    Now place the remaining apples, prunes, onion and cabbage on top. Dot over the rest of the butter, season and then pour over the sausage marinade. Cover with a lid and cook in the oven at 180 degrees celcius for 2 ½ hours.

  • 5.

    To make the saffron mash, cook the potatoes in plenty of boiling water until tender – drain and mash. While the potatoes are cooking add the saffron to the hot water and leave until the colour is a rich egg yolk.

  • 6.

    Heat the cream and milk together and add the saffron  - don’t strain out the threads they look nice in the mash. Add the butter to the potatoes and season. Stir in the saffron cream and serve with the autumn spiced sausages.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Autumn Spiced Sausages with Red Cabbage, Apples and Prunes.


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