Suzanne’s Baked Sausages

Ingredients (Serves 2)


  1. Pierce sausages and coat in 2 tbls of Suzanne’s Raspberry, Balsamic and Rosemary Dressing.
  2. Place in an oven proof dish and bake 30-40 minutes Gas Mark 5 / 190C turning over after 20 minutes.
  3. Heat oil in a pan and add ginger and garlic. Cook for a minute. Add the red cabbage and the remaining 1 tbls of Suzanne’s Dressing. Cover pan and cook over a very low heat until cabbage is cooked but still a little crunchy.
  4. To serve, drain the juices from the sausages and add a little boiling water to deglaze the dish. Remove excess fat and then place the sausages on top of the cabbage and the juices drizzled over.


  • Cocktail sausages cooked this way are delicious!
  • Try with different dressings such as Suzanne’s Blackberry, Cardamom and Chilli Dressing, and Suzanne’s Elderberry, Balsamic and Tarragon Dressing