Pork, Cabbage and Apple Hotdogs

This sweet slow-cooked cabbage pairs beautifully with goodquality pork sausages. The cabbage can be made ahead of time, just return it to the heat 5 minutes before serving.

1 teaspoon caraway seeds 1 tablespoon butter 2 tablespoons caster sugar

3 tablespoons apple cider vinegar

1/2 small red cabbage, shredded 1 green apple, grated Preheat the oven to 160°C.

2 sprigs of fresh thyme, stalks discarded

8 good-quality chipolata pork sausages

8 soft hotdog rolls, split in half

mustard and rocket leaves, to serve

Toast the caraway seeds in a dry sauté pan until aromatic. Using a mortar and pestle, coarsely crush and set aside.

Place the butter, caster sugar, apple cider vinegar and ½ cup of water in a deep casserole dish with a lid. Heat over a mediumhigh heat until the butter has melted and the liquid is simmering. Reduce the heat to low and add the shredded cabbage. Cover the dish and place in the oven for 1–1½ hours or until the cabbage has softened. If it starts to dry out, add a little water.

Add the grated apple, thyme leaves and crushed caraway seeds to the cabbage and combine. Return to the oven uncovered for 15 minutes. Season with salt and pepper.

Over a medium-high heat, fry the sausages until colouring on all sides. Reduce the heat to low and fry for a further 5 minutes or until cooked through.

Smear a teaspoon of mustard in each hotdog bun and top with pork sausage, cabbage and rocket. Makes 8 hotdogs