FRANKFURTERS WITH FENNEL & RED CABBAGE
• 1 large bulb fennel, sliced • 2 baby red cabbages, shredded • 3 star anise • 2 tbsp xylitol • 2 tbsp apple cider vinegar • ½ cup homemade chicken stock • 3 tbsp butter • himalayan salt and black pepper • 4 frankfurter sausages • 1 tbsp coconut oil, melted • 5g dill, to garnish 1. Place the fennel, cabbage, star anise, xylitol, vinegar and stock in a large, heavy-based pot, cover and cook gently for 1 hour or until the cabbage has softened and is cooked through. Add the butter and season to taste. Set aside and keep warm. 2. Half fill a pot with water, add the sausages, bring it to a simmer and cook gently for 5 minutes. Remove the sausages from the pot, heat a griddle pan, brush coconut oil on the sausages and cook on the griddle until charred on both sides. 3. To serve: Serve the sausages with the fennel and red cabbage mixture, and garnish with dill.