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.
COOK THE ISSUE 2010
Cook the Issue 2010: Sauteed Sausages and Cabbage with Mango Chutney
By liamsaunt, member
June 15th, 2010
posted in: Gallery
Pielove writes: Mmm, that mustard looks like a great addition! Posted: 3:32 pm on June 16th
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