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  • 8-12 venison sausages

  • 2 tbsp olive oil

  • 750g red cabbage finely shredded

  • 1 red onion, peeled and sliced

  • 2 tbsp cranberry sauce

  • 75ml port, red wine or cranberry juice

  • 1 apple, peeled cored and diced

  • mashed, baked or crushed boiled potatoes to serve


  • 1.

    Heat the oven to 200/fan 180/gas 6.

  • 2.

    Place the sausages in a roasting tray and bake for 30 minutes, turning once to ensure a deep golden skin all over.

  • 3.

    About 10-15 minutes before the sausages are done, heat the olive oil in a wok or large frying pan. Add the onion and cabbage and stir fry for about 4 minutes.

  • 4.

    Add the port, red wine or cranberry juice and allow it to almost evaporate away before stirring in the cranberry sauce and apple. Cook covered with a lid for 5 minutes and then the cabbage is ready.

  • 5.

    Spoon the cabbage onto the plates and serve with the sausages and potatoes of your choice.

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