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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Sauteed Sausages and Cabbage with Mango Chutney

By liamsaunt, member

June 15th, 2010

I read the other reviews before making this, so cut the vinegar to 1/2 cup.  I am also out of regular sugar (!!)  so had to use superfine, which I cut to 1/4 cup.  As you can see from the photo, I had to put some mustard on the plate.  I love mustard with sausages.  I mixed a little mustard into the chutney once I was eating and that made a delicious coating for the sausage and cabbage--spicy, tangy, and sweet. 


posted in: Gallery
Comments (1)

Pielove writes: Mmm, that mustard looks like a great addition! Posted: 3:32 pm on June 16th

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