Heat the oven to 200°C/Fan 180°C/Gas 6. Bake the sausages in a roasting tin for 30 minutes, turning once. Ten minutes before the sausages are done, heat the oil in a wok over medium heat and add the fennel seeds and red cabbage. Stir-fry for 3 minutes, then cover and cook for a further 3 minutes.
Add the chilli jelly and vinegar. Toss it all together until the cabbage is cooked but still has some crunch. Serve with the sausages and any juices.
(Olive magazine)
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