Sausages with Red Cabbage

Friday 17 January

After starting the evening with apéritifs of white wine and nibblies kindly offered by Tom and Eleanor, who live in our building, we went upstairs to our own flat and continued their theme of New Zealand Sauvignon Blanc throughout the preparation and consumption of our dinner.

We were frying up six rare breed Tamworth pork sausages from Woodhouse Farm in Leicestershire, via the Summertown farmers' market.  In the pan with them went sliced red cabbage, apple, white wine, and red wine vinegar, more or less in the way we normally do kielbasa, though the sausages were too little to slice, so we left them whole.

The dish turned out fine, but the sausages were a bit more smooth and livery than we like.  So we might try another breed (Gloucester Old Spot, maybe?) for next time.