Fennel Braised Pork Sausages with Potato and Cabbage

    30 minutes

    This recipe is a twist on the traditional German sauerkraut recipe that is often served with pork sausages in its country of origin. I use fennel and garlic flavoured pork sausages but you can use any flavour thick gourmet sausages you like.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 8 thick pork sausages
    • 3 medium boiled coliban potatoes, thickly sliced
    • 1 small brown onion, finely chopped
    • 3 teaspoons dried fennel seeds, lightly crushed
    • 2 cloves garlic, crushed
    • 1/2 red cabbage, shredded
    • 1 tablespoon brown sugar
    • 1/4 cup (60ml) apple cider vinegar
    • 1 cup fresh flat-leaf parsley leaves

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat half the oil in a large deep frying pan over high heat. Cook the sausages, turning, for 5 minutes or until browned. Transfer to a plate. Slice thickly.
    2. Heat the remaining oil in the same uncleaned pan. Cook the potato slices for 2-3 minutes each side or until browned and crisp. Transfer to a plate.
    3. Add the onion, fennel, garlic and cabbage to the pan and cook, stirring, for 5 minutes or until cabbage is just tender. Add the brown sugar, vinegar and cooked sausages and cook, covered, for 2-3 minutes or until sausages are cooked through.
    4. Add the potato and parsley and toss gently to combine. Serve.


    Use a mortor and pestle or the side of a knife blade to lightly crush the fennel seeds.

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