Pork & apple burgers with pickled red cabbage
The combination of apple, pork and sage rarely fails - and this freezable recipe is no exception to the rule
- Prep: 15 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 8 good-quality pork sausages
- 1 eating apple, peeled, cored and grated
- 1 tbsp chopped sage leaves
- 2 tbsp red wine vinegar
- 1½ tbsp caster sugar
- 1 small red onion, finely sliced
- 200g red cabbage, finely sliced
- 2 tsp wholegrain mustard
- 4 bread rolls, split in half
Use up the cabbage: Stir-fried cabbage with sesame
Heat 1 tbsp vegetable oil in a wok.
Add 300g finely shredded red cabbage,
2 carrots, cut into matchsticks, and
2 garlic cloves, crushed. Stir-fry until
tender, then add 1 tbsp soy sauce and
1 tbsp honey. Cook for 1 min more
before drizzling over a little sesame
oil and sprinkling with sesame seeds.
Method
-
Heat oven to 200C/fan 180C/gas 6.
Snip the tops off the sausages and
squeeze the meat out into a bowl. Stir
through the grated apple and sage, then
shape into 4 patties. Place the burgers on
a baking sheet and cook for 25-30 mins
or until golden and cooked through.
-
Meanwhile, mix the vinegar and sugar
together with some seasoning. Stir to
dissolve the sugar before stirring in the
onion, cabbage and mustard. Leave to
stand and soften while the burgers finish
cooking. Place a burger in each roll and
top with some pickled cabbage, serving
any extra on the side.
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