Skillet Sausages with Red Cabbage and Apples

08 Sep 2023

Sausages with Red Cabbage and Apples

45 minutes | easy | Serves 4-6

This hearty one-pan recipe is perfect for autumn, when there’s a slight chill in the air, but you still want to cook outdoors. Plump sausages are sizzled and served with lightly cooked red cabbage and sweet apples. Using the Jupiter Outback skillet means you can cook and serve everything in one pan, and of course there will be less washing up!


  • 6 pork sausages
  • 2 red onions, sliced
  • ½ red cabbage, cored and sliced
  • 2 star anise
  • 500ml cider
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 apples, quartered and de-pipped
  • Dash cider, red wine or sherry vinegar
  • Neutral oil, for cooking



Heat a dash of oil

Heat a dash of oil in the Outback cast iron skillet over medium heat and, when hot, add the sausages. Cook until browned all over, then set aside.

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Add the apples

Add the apples, onions and red cabbage to the skillet and cook for around 15 minutes, or until the apples are caramlised and the onions and cabbage softened.

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Add the sausages

Add the sausages back to the pan with the whole spices, bay leaves, vinegar and cider.

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Reduce the heat

Reduce the heat to low and cook for 20 minutes, or until everything is soft and cooked through.

You could use Italian style fennel sausages in this dish, alongside sliced fennel in place of, or in addition to the red cabbage. Serve with mashed potatoes too, if you like.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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