Sausage one pot

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes


454g (1lb) pork and herb, garlic or onion sausages
1 tbsp vegetable oil
1 onion, roughly chopped
2 cloves garlic, crushed
150ml (¼pt) stock
300ml (½pt) red wine
225g (8oz) red cabbage, shredded
2 tbsp cranberry or redcurrant jelly
400g (14oz) can green lentils, drained
3 sprigs fresh thyme


1 Preheat oven to 180ºC/R4.

2 Heat oil in a large ovenproof pan or casserole, add the onion, garlic and sausages and lightly brown.

3 Add all the remaining ingredients and stir well. Bring to the boil. Place lid on the pan and put in the oven for about 1 hour.

4 Take out of the oven, give a good stir and replace without the lid for about 20 minutes or until the sausages are browned and the juices have reduced slightly.

5 Serve with a large heap of creamy mash or chunks of crusty bread.

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