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


  • 8 good pork sausages

  • 150ml of red wine

  • 1 cinnamon stick

  • 1 bay leaf

  • ½ tsp of grated nutmeg

  • 6 juniper berries

  • 1 dessertspoon of honey

  • 1 red cabbage - sliced

  • 2 large onions - sliced

  • 2 dessert apples – peeled and sliced

  • 10 prunes – stoned and roughly chopped

  • 50g butter

  • 2 tablespoons of light brown muscavado sugar

  • 1 tablespoon of balsamic vinegar

  • Salt and pepper

  • For the Saffron Mash

  • 700g of old potatoes – peeled and diced

  • Pinch of saffron

  • 2 tablespoons of hot water

  • 150ml double cream

  • 150ml milk

  • 50g butter

  • Salt and pepper


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 865kj
  • Fat Total 49g
  • Saturated Fat 26g
  • Protein 16g
  • Carbohydrate 90g
  • Sugar 27g
  • Sodium 1378mg

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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