Pork and fennel sausages with cabbage and red wine vinegar

Photography buy Fiona Andersen

A great sausage needs little to show off its qualities. This dish was shown to me by my Australian friend Rob who came over to help with Pig Day Out. Ridiculously simple it relies on the quality of the few ingredients used. Rob worked at the River Café for several years and you can see the genius of their simple hand at work here. Just beautiful.

Ingredients

40 ml	Olive oil
8	Pork and fennel sausages (Main)
½	Cabbages, core removed and roughly chopped (Main)
60 ml	Red wine vinegar (Main)
60 ml	Extra virgin olive oil
3	Spring onions, finely chopped
½ cup	Chives, optional

Directions

1. Heat oven to 200C. Heat olive oil in a large heavy-based frying pan over a medium to high heat.
2. Place sausages into the hot pan and colour well on one side before turning over and placing into hot oven, baking for a further 3 minutes or until sausages are just cooked. Remove from oven and keep warm.
3. Place cabbage, red wine vinegar, extra virgin olive oil, spring onions and chives into a large bowl, toss well to combine. Season to taste with a little salt and freshly ground black pepper.
4. Divide sausages between four plates and serve with the dressed cabbage. Serve immediately

Chef's tip

As this dish has only a few elements, it really depends on the quality of the ingredients to make it happen. Using good red wine vinegar such as Forum Cabernet Sauvignon makes such a difference. The freshness of the cabbage and the quality of the sausages are also vital.