Serves 4
For the meat
- 800 g wild boar sausages (small)
- Oil for searing
- Salt
- Pepper
For the vegetables
- 1 medium-sized red cabbage (approx. 600 g)
- 4 shallots
- Olive oil
- 2 tsp. maple syrup
- 2 tsp. apple cider vinegar
- Salt
- Pepper
- 2 organic oranges
- 100 g sugar
- 150 g walnut halves
- Fresh mugwort
Boil 100 ml water with 100 g sugar until the sugar starts to turn light brown. Make sure that the caramel does not get too dark. Add the walnut halves, reduce the heat and stir constantly until a nice caramel coating has formed on the nuts. Remove the walnuts from the pan and leave to cool individually on a sheet of baking paper.
Preheat the oven to 180 °C (350 °F). Remove the outer leaves from the red cabbage and cut the red cabbage into slices about 1.5 cm thick. Remove the stalk. Mix together the olive oil, maple syrup, apple cider vinegar, salt and pepper. Peel the shallots and halve or cut into eighths, depending on their size. Grease a baking tray with olive oil, spread the red cabbage slices and shallots on top, drizzle with the olive oil mixture and roast in hot oven for approx. 25 minutes.
Heat the oil in a large pan. Fry the wild boar sausages in the oil for 2-3 minutes, turning well, then season with salt and pepper. Remove and place on the baking tray with the roasted red cabbage and shallot mixture. Return the baking tray to the oven and roast the sausages with the vegetables for approx. 15 minutes. About 5 minutes before the end of the cooking time, cut the oranges into eighths and scatter over the vegetables, together with the coarsely chopped mugwort. Turn the sausages once. Check the cooking time. Remove the baking tray from the oven and garnish with the caramelized walnuts.