Cumberland Sausage with Red Cabbage and Chestnuts
1 1/2lb Cumberland sausage baked in the oven and cut into pieces 1/2lb
cooked Cumberland ham, in bite sized cubes 1/2lb smoked back bacon
sliced 4oz dried chestnuts 1 medium red cabbage 2 onions sliced
1lb cooking apples peeled cored and cubed 2oz moscavado sugar
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 pint red wine
1/2 pint chicken stock
2 tablespoons balsamic vinegar
The dried chestnuts should be put into a bowl, covered with boiling
water and left overnight. Drain before using the following day.
In a large, oven proof casserole, layer the cabbage, chestnuts, apple,
onion and bacon with the sugar, spices and plenty of freshly ground
black pepper.
Mix the wine, stock and vinegar and use it to cover the cabbage. You may
not need all the liquid. Put the lid on and bake for three or more hours
at 150 degree C, 300 degree F, Gas No. 2. Check that the mixture is not
getting too dry and add more liquid as needed.
When the time is complete, the casserole may be removed from the heat
and left until it is required for re-heating with the meats.
When the casserole is need, re-heat to boiling point, then place the
sausage and ham onto the surface and prod them down so that they can
heat through thoroughly. Serve with plain boiled potatoes.
There is only one happiness in life -- to love and to be loved.
*Angelique*
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