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Categories:
red onion beef sausages apple juice vinegar Salad potatoes red cabbage apple spring onions sour cream vinegar
Viewed: 48 - Published at: 5 years agoIngredients
- 1 None red onion, cut into thin wedges
- 1 lb thick beef sausages
- 2 tbsp apple juice
- 1 tbsp cider vinegar
- None None For the Potato-Cabbage Salad
- 12 None new potatoes, quartered
- 1 head red cabbage, shredded
- 1 None Granny Smith apple, cored, sliced
- 2 None spring onions, finely sliced
- 1/2 cup sour cream
- 2 tbsp cider vinegar
Method
- Arrange onion in a baking dish lined with baking paper. Arrange sausages over onion. Pour in apple juice; season to taste.
- Bake in an oven preheated to 400°F for 20-25 minutes, turning halfway through cooking, until sausages are cooked and well browned.
- Meanwhile, to make potato cabbage salad, boil potatoes 8-10 minutes, until tender; drain well. Transfer to a large bowl with other ingredients; mix well.
- Remove sausages from dish. Stir cider vinegar into onions; season to taste.
- Serve sausages and onions with potato cabbage salad.
