Southern fried sausage & cajun cabbage with fried cornbread

Succulent smoked and pork sausages on a bed of sweet-spicy Cajun cabbage with crispy, golden cornbread. This Southern-inspired comfort dish balances smoky, savoury flavours with a delightful hint of sweetness.

While it contains vegetables from cabbage, peppers, and onions providing fibre and nutrients, the dish includes high levels of saturated fat from butter, bacon, and sausages, along with significant sodium content from processed meats and added seasonings.

Ingredients

For the Southern fried sausage and Cajun cabbage

• butter 50g/1¾oz unsalted (or duck fat)
• sausages 2 smoked
• pork sausages 2 good quality
• bacon 150g/5½oz smoked streaky, bought in 1 piece then diced
• onions 2, chopped
• celery 2 sticks, chopped
• pepper 1 green, chopped
• pepper 1 red, chopped
• garlic 4 cloves, crushed
• smoked paprika 1 tbsp
• cajun spice 1 tbsp
• pepper flakes 1 tbsp red
• cabbage 1 white, chopped
• vinegar 2–3 tbsp cider
• brown sugar 2 tbsp light
• nutmeg pinch grated
• parsley 1 bunch flat, chopped

For the cornbread

• butter 60g/2¼oz unsalted, melted (plus extra for frying)
• eggs 3 free-range
• milk 400ml/14fl oz whole
• polenta 225g/8oz instant
• flour 125g/4½oz strong bread
• sugar 1 tbsp caster
• baking powder 1 tbsp
• salt ½ tsp
• sweetcorn 200g/7oz tin, drained and rinsed

Method

Prepare the Southern fried sausage and Cajun cabbage

1. Heat a large frying pan over medium-high heat and add the butter or duck fat. Allow it to melt completely and become hot.
2. Add both types of sausages to the pan and brown them thoroughly on all sides, turning occasionally. This should take about 10 minutes for a good caramelisation. Once browned, remove the sausages from the pan and set them aside on a plate.
3. In the same pan with the remaining fat, add the diced bacon and cook until it begins to crisp. Then add the chopped onions, celery, green and red peppers, and crushed garlic. Sauté until all vegetables have softened and the onions become translucent.
4. Sprinkle in the smoked paprika, Cajun spice, and red pepper flakes. Stir continuously for about a minute until the spices become fragrant and coat the vegetables evenly.
5. Add the chopped white cabbage to the pan and stir to combine with the spiced vegetable mixture. Pour in the cider vinegar and sprinkle the light brown sugar over everything. Add a pinch of grated nutmeg for warmth.
6. Cover the pan with a lid and allow the cabbage to braise for about 10 minutes until it becomes tender but still retains some texture. Check and stir occasionally to prevent sticking.
7. While the cabbage is braising, slice the reserved sausages into bite-sized pieces. Once the cabbage is tender, taste and adjust the seasoning with salt and pepper as needed.
8. Return the sliced sausages to the pan, stirring them into the cabbage mixture to finish cooking and warm through. Just before serving, stir in the chopped flat-leaf parsley for freshness and colour.

Make the cornbread

1. Preheat your oven to 220C/200C Fan/Gas 7.
2. In a large mixing bowl, whisk together the melted butter and eggs until well combined. Pour in the whole milk and whisk again until the mixture is smooth.
3. In a separate bowl, combine the instant polenta, strong bread flour, caster sugar, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
4. Gradually add the dry ingredients to the wet mixture, whisking continuously to avoid lumps. Fold in the drained sweetcorn kernels until evenly distributed throughout the batter.
5. Heat a 23cm/9 inch oven proof frying pan over medium heat. Pour the cornbread batter into the pan and cook for 5-8 minutes, until the bottom layer of the mixture begins to set.
6. Transfer the pan to the preheated oven and bake for 5-10 minutes, until the cornbread is golden on top and a skewer inserted into the centre comes out clean.
7. Remove from the oven and allow to cool slightly before slicing into wedges or squares.

Finish and serve

1. Just before serving, heat a little extra butter in a clean frying pan.
2. Add the sliced cornbread to the pan and toast on both sides until golden and crispy, about 1-2 minutes per side.
3. Serve the Southern fried sausage and Cajun cabbage hot, with slices of the fried cornbread alongside.

Suggested Wine Pairing

Majestic: Vinalba Malbec Touriga Nacional

This robust Argentine blend offers rich blackberry and plum flavours with a hint of violet that perfectly complements the smoky, spiced Southern-style sausage. Its medium tannins stand up beautifully to the hearty character of this dish while the dark fruit notes enhance the sweet-savoury balance of the Cajun cabbage in this delicious Southern feast.

Tesco: Finest Primitivo Puglia

This juicy Italian red delivers ripe cherry and blackberry flavours with subtle spice notes that partner beautifully with the rustic Southern-fried sausages. The wine’s smooth, full-bodied character withstands the bold Cajun spices while its soft finish creates a delightful harmony with the slightly sweet cornbread in this comforting country cookery.

Sainsbury’s: Taste the Difference Côtes du Rhône Rosé

This refreshing French rosé offers bright red fruit flavours with a crisp, dry finish that provides the perfect counterpoint to the rich, spiced Southern-style preparation. The wine’s subtle herbal notes complement the aromatic Cajun spices while its cooling effect balances the warming nature of this hearty Southern-inspired dish with its traditional cornbread accompaniment.

What can you serve with this

1. Pickled okra – The tangy, crunchy texture of pickled okra provides a refreshing contrast to the rich, spiced sausage and cabbage, cutting through the richness with its vinegary bite.
2. Buttermilk biscuits – Flaky, tender biscuits offer an additional Southern comfort element, perfect for sopping up the flavorful juices from the Cajun cabbage.
3. Collard greens – These traditional Southern greens, slowly braised with a touch of vinegar, complement the meal with their earthy flavour and additional nutritional balance.
4. Black-eyed peas – Creamy, tender black-eyed peas seasoned with a hint of smoky bacon provide a traditional Southern side that adds protein and contrasting texture to the meal.
5. Sweet iced tea – The quintessential Southern beverage provides a refreshing, slightly sweet counterpoint that helps balance the spicy elements in the Cajun-seasoned cabbage and sausage.

Nutri-score Health Check

This Southern fried sausage with Cajun cabbage and cornbread recipe receives a Nutri-Score rating of D (Less healthy). This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Positive Factors

• Cabbage provides excellent fibre content, vitamin C, and various beneficial plant compounds.
• The bell peppers contribute significant vitamin C, vitamin A, and antioxidants to the dish.
• Onions and garlic offer immune-boosting compounds and anti-inflammatory benefits.
• Celery adds fibre, antioxidants, and anti-inflammatory properties while being very low in calories.
• The cornbread contains whole sweetcorn kernels that provide fibre and additional nutrients.
• Parsley contributes vitamins A, C, and K along with beneficial plant compounds.

Negative Factors

• Processed meats (smoked sausages, bacon) contain high levels of sodium, nitrates, and saturated fat linked to increased health risks.
• The butter used throughout the recipe contributes significant saturated fat content.
• Added sugars in the form of brown sugar in the cabbage preparation increase the recipe’s calorie content without adding nutritional value.
• The refined flour in the cornbread provides limited nutritional benefits compared to whole grain alternatives.
• High sodium content from the processed meats, added salt, and Cajun seasoning can contribute to elevated blood pressure in sensitive individuals.
• The cooking method of frying both the sausages and cornbread increases the overall fat content of the dish.