This quick and easy Savoury pork sausage and cabbage skillet combines hearty pork sausages with the tender crunch of cabbage, simmered in a flavorful broth of chicken stock and Worcestershire sauce, enriched with a hint of milk or buttermilk. Seasoned with chermoula or a robust spice blend, this dish brings comfort and warmth to any meal, perfect for those seeking a satisfying dish in under 30 minutes.
Savoury pork sausage and cabbage
Ingredients
- 5 pork sausages
- 1-2 tablespoons chermoula or robust spice blend (e.g., mother-in-law spice)
- 4 cups shredded cabbage
- 1/2 white onion, thinly sliced
- 1 tomato, diced
- 1 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1/4 cup milk or buttermilk
- Salt and freshly ground pepper to taste
- Oil for frying
Instructions
Brown the Sausages: Heat a dollop of oil in a large skillet over medium heat. Add the pork sausages and sprinkle
with chermoula, your chosen spice blend, and a pinch of salt and pepper. Fry until the sausages are browned on
all sides. Remove the sausages from the skillet and set aside.
Sauté the Vegetables: Add sliced onion and diced tomato to the same skillet. Sauté for 2-3 minutes until the onion
starts to soften. Add the shredded cabbage and continue to fry for a few more minutes, allowing the cabbage to
soak up the flavours from the pan.
Simmer: Pour in the chicken stock and Worcestershire sauce. Add the milk or buttermilk and season with salt and
pepper to taste. Stir to combine. Cover the skillet with a lid and let the mixture steam for 10-15 minutes or until the
cabbage is tender and the flavours are well combined.
Combine and Serve: Once the cabbage is cooked, return the sausages to the skillet, placing them on top of the
cabbage. Cover and cook for 2-3 minutes to ensure the sausages are heated through. Serve hot directly from the
skillet.
Also See: Roast pork sandwich with red pepper pesto
Recipe and image: SA Pork
