Tareq takes the ferry out to Bornholm, a Danish island that has seen its share of invaders and reluctantly took part in WW2. The islanders are fiercely self-sufficient and this attitude reflects in the huge number of food producers making products that are sold both locally and internationally.


  • 400 g good quality fresh sausage

  • 8 fresh figs, in wedges

  • 6–8 big leaves of green cabbage, torn into small pieces

  • 8 twigs of borage (starflower) – optional

  • 2 tbsp white wine vinegar

  • 200 g blue cheese

  • 2 tbsp rapeseed oil


  • 1.

    Break the sausages into smaller pieces and cook them on medium heat until nearly done.

  • 2.

    Add the cabbage and continue to cook for 1–2 minutes.

  • 3.

    Add figs, vinegar and borage. Stir a couple of times – do not over cook.

  • 4.

    Serve the sausages and figs on a plate together with pieces of blue cheese and a drizzle of rapeseed oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 608kj
  • Fat Total 46g
  • Saturated Fat 17g
  • Protein 27g
  • Carbohydrate 23g
  • Sugar 18g
  • Sodium 1318mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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