Braised Bangers and Cabbage

Monday 19 May 2014

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I was so excited to learn earlier this month that Heck Sausages are now available at Asda.  You may remember me getting to try them last year and we fell right in love with them.   So happy that I can now buy them closer to our home.  (Asda is the UK's version of Walmart.)    

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They only have the two flavours at the moment, the meaty ones and the apple ones, but hopefully they will add more as time goes on.  In any case I picked up a package of each when we were there the other day.  They are just so good, I could not resist!  Today I used the apple ones in a delicious stove top braise.  

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I also had a small cabbage which needed using up, what they call a white cabbage over here, but back home we just called it cabbage.   I browned the sausage and then added thinly shredded cabbage to the pan, and allowed it to wilt slightly before adding some thyme and apple juice, popped on a lid and let it bubble away.

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After about 20 minutes or so, I removed the cabbage and kept it warm, whilst I finished cooking the sauces in the pan juices, until they were golden brown all over and lightly glazed with the juices.  A couple of them served hot on top of that lovely cabbage and along side some carrots and some of this spring's Jersey Royal potatoes made for a simple, yet beautiful supper.   Delicious!

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*Braised Bangers and Cabbage*
Serves 4

Printable Recipe

Easy and delicious.  This is a meal that cooks itself.

8 good quality thick and meaty sausages
225ml of cloudy Apple juice (1 cup)
2 TBS runny honey
1/2 tsp dried thyme

salt and black pepper
1 small cabbage, trimmed, cored and thinly sliced
a knob of butter

Melt the butter in a skillet large enough to hold your sausages and the cabbage.  (You will need one with a lid.)  Once the butter begins to foam, add the sausages.  Brown over medium heat on first one side, and then the other.  Once they are browned, remove and set aside.  Add the sliced cabbage.  Cook and stir over medium heat just until it begins to wilt., Return the sausages to the skillet, tucking them in amongst the cabbage. Sprinkle all with the thyme.  Drizzle with the honey and pour over the apple juice.  Cover tightly and turn to low.  Braise for 15 to 20 minutes.   

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 Remove the lid and scoop out the cabbage.  Cover and keep warm.  Turn up the heat under the skillet and continue to cook the sausages, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it.  Divide the sausages and cabbage amongst 4 heated plates and drizzle with some of those scrummy pan drippings.

Potatoes go very well with this, either steamed new potatoes or mash.  It's up to you!  

You could have some applesauce on the side with this, but I like mine with a good grainy mustard!


  1. Marie, this sounds like a great that we could enjoy frequently. I am pinning this for when I get home.

  2. Simple, easy and delicious Kate! I can't think of anyone that wouldn't like it, unless they were a vegetarian of course! xx

  3. Looks delicious Marie!
    My sons love sausages - I shall look for Heck next time I'm in Asda!

  4. Thanks Gill! It really is delicious. Heck sausages are the best. I fell in love with them when I was sent them to trial a number of months back. They are really good! I just know you will like them!

  5. It is man food for sure Monique!

  6. I made this recipe but used faggots instead of sausages and it was so delicious. Thank you :)

  7. You're welcome Nicola! Thanks so much for taking the time to let me know! xx

  8. These sound so good! I am in the US, which means Heck's aren't available. Any suggestions for a good substitute? Would bratwurst work? Thank you for all your wonderful recipes.

    1. You could use any good quality pork sausage. I think mild Italian Sausage would be excellent as would Bratwurst! I hope you enjoy this and thank YOU! xo


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