Pork Sausages with Red Cabbage
Find a thicker style of sausage for this recipe; they’ll work much better. And be sure to check the ingredient list to make sure they’re mostly meat, and not packed with fillers that tend to be very carb-heavy.
Method
Step 1. In a large mixing bowl, pour the lemon juice over the cabbage and use your hands to lightly massage. This will soften the cabbage slightly. Set aside.
Step 2. Spray a frying pan with a little olive oil, then heat on medium-high heat. Once nice and hot, add the sausages and cook through, turning regularly.
Step 3. Depending on their thickness, this will take anywhere between 8-12 minutes. To check, pierce one sausage in its centre and check the meat is cooked through. Transfer to your serving plate.
Step 4. Next, add the carrot (approx. 1 small carrot) and spring onion to the cabbage, then top with balsamic (approx. 2 tsp) and MCT oil (approx. 3 tsp). Toss to combine, then transfer to the serving plate alongside the sausages.
