- 12 German-style mini brioche buns (see note), split lengthways
Spiced pork sausages
- 2 tsp fennel seeds
- 1 kg fatty minced pork
- ½ tsp freshly grated nutmeg
- 1.1 metres natural sausage casing (see note)
Sweet and sour red cabbage
- 1 tart apple, such as Granny Smith, coarsely grated
- 1 tbsp lemon juice
- 500 gm red cabbage (about ¼ large), shredded on a mandolin
- 2 tbsp white wine vinegar or cider vinegar
- 1 tbsp white sugar
- 1 tbsp vegetable oil
- 1For spiced pork sausages, dry-roast fennel seeds until fragrant (1 minute), then finely grind in a spice grinder or with a mortar and pestle. Combine in a bowl with pork and nutmeg and season generously to taste (to check seasoning, fry a little mixture in oil, taste, then adjust as necessary). Force the mixture into sausage casing with a sausage machine (see note) or Kitchenaid attachment
and tie casing in a knot at each end to secure (make sure the filling is not too firm). Tie the sausages off at 10cm intervals, twisting in opposite directions from the last, to form small sausages. Hang in the refrigerator for 24 hours.
- 2Meanwhile, for sweet and sour red cabbage, mix apple and lemon juice in a bowl to combine well. Transfer to a saucepan with cabbage, vinegar, sugar, oil and 60ml water, season to taste and mix well. Cover with a tight-fitting lid and steam over very low heat until very tender (15-20 minutes). Serve hot or transfer to sterilised jars, seal, cool to room temperature and refrigerate. Sweet and sour red cabbage will keep refrigerated for a year.
- 3Cook sausages in a frying pan over medium heat, turning occasionally, until they have a lovely golden-brown colour and are cooked through (4-5 minutes). Meanwhile, if you have made the cabbage in advance, warm in a small saucepan over medium-high heat.
- 4To serve, spread brioche buns with mustard to taste, press a sausage into each, top with a little sweet and sour red cabbage, add an extra dollop of mustard and serve hot.
Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen
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