Pork Sausage & Cabbage Casserole with Mustard Cream
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Mains
Description
A quick, one-pan winter warmer featuring golden seared sausages, sautéed cabbage and onions, all brought together with a tangy mustard cream sauce. Hearty, rustic and satisfying.
Ingredients
8 frozen pork bangers
Drizzle of olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp (5 ml) fennel seeds
300 g green cabbage slaw mix
1 C (250 ml) vegetable stock
1 C (250 ml) cream
2 Tbsp (30 ml) wholegrain mustard
2 Tbsp (30 ml) Dijon mustard
2 sprigs thyme, leaves picked
Salt & pepper, to season
To Serve
Fresh thyme, leaves picked (optional)
Mashed potato
Instructions
Allow the pork bangers to defrost slightly – it’s easier to slice them when partially frozen. Slice into rounds, about 1½ cm thick. Heat a drizzle of olive oil in a large frying pan over medium-high heat, then add the sliced sausages. Fry for 5–7 minutes, turning occasionally, until browned and golden on both sides. Remove from the pan and set aside.
In the same pan, add the chopped onion and sauté for a few minutes until it begins to soften. Stir in the garlic and fennel seeds and cook for another minute until fragrant.
Add the cabbage slaw mix and sauté for about 4–5 minutes until it begins to wilt. Pour in the vegetable stock, scraping up any browned bits from the bottom of the pan. Stir in the cream, wholegrain mustard, Dijon mustard, and thyme leaves, then bring the mixture to a gentle simmer.
Simmer uncovered for 10 minutes until the sauce thickens slightly and the flavours meld. Return the sausages to the pan and stir to combine. Season to taste with salt and pepper.
Garnish with extra fresh thyme leaves and then serve hot over creamy mash.
Notes
Time-saver Tip: Use pre-sliced cabbage/green slaw mix. Serve over store-bought mash or baked potatoes.
