Wild rice and sausage stuffing in red cabbage

Name: Wild rice and sausage stuffing in red cabbage
Cuisine: British
Ingredients: 1½ pints duck or chicken stock; 1½ pints duck or chicken stock; salt and pepper; 7 oz/scant 1 cup brown rice; 3½ oz/½ cup wild rice; 1 tablespoon ghee (clarified butter); 1 tablespoon ghee (clarified butter); 1 large red cabbage; 8 fl oz red wine vinegar; ½ teaspoon salt; 2 tablespoons sugar; 4 whole black peppercorns; ¼ teaspoon freshly grated nutmeg; 2 tablespoons/1 oz butter; 2 cloves of garlic, smashed, peeled and finely chopped; 1 large onion, peeled and finely chopped; ½ lb fresh pork sausage; ¼ teaspoon ground sage; 2 tablespoons chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This stuffing can, in fact, accompany any bird which you do not want to stuff.

Ingredients

1½ pints duck or chicken stock
salt and pepper
7 oz/scant

Asia
Europe
India
United Kingdom
Side dish

Method

Bring the stock to a rolling boil in a large saucepan. Salt and pepper as desired. Gradually introduce both grains so that the stock does not come off the boil. Add the ghee. Reduce the heat to low, cover the pan and simmer for about 50 minutes or until the rice is tender and all the liquid is absorbed or evaporated. Remove the pan from the heat, uncover and toss