Cooking time: About 1 hour, 30 minutes
454g Pork & herb, garlic or onion sausages
1tbsp Vegetable oil
1 Onion, roughly chopped
2 Cloves garlic, crushed
300ml Red wine
225g Red cabbage, shredded2tbsp Cranberry or redcurrant jelly
1 (approx 400g) Can green lentils, drained
3 Sprigs fresh thyme
1. Heat oil in a large ovenproof pan or casserole. Add the onion, garlic and sausages, lightly brown.
2. Add all the remaining ingredients and stir well. Bring to the boil. Place lid on the pan and put in the oven for about 1 hour.
3. Take out of the oven, give a good stir and replace without the lid for about 20 minutes or until the sausages are browned and the juices have reduced slightly.
4. Serve with a large heap of creamy mash or chunks of crusty bread