1 lb / 500 g Wild game mince
4 oz / 100 g Fat pork shoulder
2 oz / 50 g Shallots, chopped fried
5 Anchovies fillets
1 ½ cup / 0.6 pint / 3 dl Cream
1 tsp Aniseed, cinnamon, juniper berries, pink pepper
1 Bay leaf
Casings, preferably lamb
¼ lb / 250 g Pointed cabbage, sliced
1 Lemon, zest and juice
3 tbsp Sugar
2 oz / 50 g Butter
0.5 cup / 0.2 pint / 1 dl White wine
Salt, black pepper
8 oz / 200 g Uncut bacon
Make a coarse mince of meat, anchovies, spices and pork. Steam the sausages for about 2 minutes and then let them cool. Grill or fry just before serving.
Slice the cabbage and chop the onion finely. Grate the zest of the lemon and squeeze the jucie.
Fry the cabbage in butter in a pot together with lemon zest and onion. Add the juice, sugar and wine and simmer under the lid until the cabbage is softened. Season with salt and black pepper.
Dice the bacon finely and fry crispy. Pluck the leaves from the parsley and mix it with the bacon just before serving.
Serve the sausage and cabbage with nice mashed potatoes or in a bread.