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
- Break the sausages into smaller pieces and cook them on medium heat until nearly done.
- Add the cabbage and continue to cook for 1–2 minutes.
- 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.