Pork & apple burgers with pickled red cabbage

Contains pork – recipe is for non-Muslims only
The combination of apple, pork and sage rarely fails – and this freezable recipe is no exception to the rule

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 463
  • fat 24g
  • saturates 7g
  • carbs 43g
  • sugars 14g
  • fibre 3g
  • protein 21g
  • salt 2.26g


  • 8 good-quality pork sausages
  • 1 eating apple, peeled, cored and grated
  • 1 tbsp chopped sage leaves
  • 2 tbsp red wine vinegar
  • 1½ tbsp caster sugar
  • 1 small red onion, finely sliced
  • 200g red cabbage, finely sliced
  • 2 tsp wholegrain mustard
  • 4 bread rolls, split in half


Use up the cabbage: Stir-fried cabbage with sesame
Heat 1 tbsp vegetable oil in a wok. Add 300g finely shredded red cabbage, 2 carrots, cut into matchsticks, and 2 garlic cloves, crushed. Stir-fry until tender, then add 1 tbsp soy sauce and 1 tbsp honey. Cook for 1 min more before drizzling over a little sesame oil and sprinkling with sesame seeds.


  1. Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.

  2. Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.

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