Caraway seeds add a sweetly aromatic note to the onion-cream sauce in this German-inspired sausage-and-mash dinner.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
Step 2
Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
Step 3
Sprinkle the caraway seeds into the softened onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 10 mins. Add the browned sausages to the pan and cook for 15 mins more, on a medium to low heat, with a lid on until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through.
Step 4
Heat the mash according to the packet instructions, if using. Spoon the crème fraîche into the pan with the sausages and cabbage, and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with hot mashed potatoes and mustard on the side.