- 4 large (about 400g) pork sausages
- 2 tablespoons maple syrup
- 1 tablespoon wholegrain mustard
- 2 granny smith apples, cored, cut into wedges
- 30g butter
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1/2 red cabbage, finely shredded
- 1/3 cup (80ml) apple cider
- 1/2 cup (55g) toasted walnuts, chopped
- Sage leaves, torn, to serve
- Step 1Heat a large frying pan over medium high heat. Add the sausages and cook, turning, for 5 minutes or until golden brown. Combine the maple syrup and mustard in a small bowl. Add the apples to the pan and pour over the maple syrup mixture. Cook, turning, for 5 minutes or until the apples caramelise and the sausages are cooked through. Transfer to a plate.
- Step 2Melt the butter in the pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion softens. Add the cabbage and cook, turning, for 2-3 minutes or until cabbage wilts. Add the cider and walnuts and cook, stirring, for 2-3 minutes or until sauce reduces. Return the sausages and apples to the pan and heat through. Remove from heat. Taste and season with salt and pepper.
- Step 3Divide the cabbage evenly among serving plates. Top with the sausages and apple and sprinkle with sage. Serve immediately.
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook: