Gail Duff: Cooking on a Shoestring, page 206

1.5lb (67g) sausages

small red cabbage, shredded

large onion, chopped

two tablespoons chutney

two tablespoons cider vinegar

Brown the sausages and remove. Fry the onion, then stir in the cabbage, chutney and vinegar. Put the sausages on top. Cover and simmer for thirty to forty minutes.