Sausage & figs

Serves 4

 

400 g good quality fresh sausage

8 fresh figs, in wedges

6–6 big leafs of green cabbage, torn into small pieces

8 twigs of borage (starflower) – optional

2 tbsp white wine vinegar

200 g blue cheese

2 tbsp rapeseed oil

 

  1. Break the sausages into smaller pieces and cook them on medium heat until nearly done.
  2. Add the cabbage and continue to cook for 1–2 minutes.
  3. Add figs, vinegar and borage. Stir a couple of times – do not over cook.

Serve the sausages and figs on a plate together with pieces of blue cheese and a drizzle of rapeseed oil.