Ingredients for 4 people
- 2 tsp olive oil
- 8 Turkey sausages
- 4 apples cored and halved
- 2 tbsp + 1 tsp De Nigris Gold Balsamic Vinegar
- 1 large onion, thinly sliced
- ½ red cabbage (about 450g), cored, quartered and shredded
- 1 tbsp dark maple syrup
For the recipe
Heat 1 tsp olive oil in a large, non-stick frying pan or shallow casserole dish, then fry the sausages for 5 minutes, until lightly browned. Transfer to a plate.
Toss the apples in 1 teaspoon of De Nigris Gold Label Balsamic Vinegar, then add to the pan along with the onion and remaining 1 teaspoon of oil, and cook over a medium heat for five minutes until the onions start to soften and the apples start to caramelise.
Tip in the cabbage and sausages, season, then add the maple syrup and the rest of the De Nigris Gold Label Balsamic Vinegar. Cover and cook for 15 minutes, stirring occasionally. When cooked, the cabbage will be glossy and tender, and the sausages will be cooked through.
