foodanddrink recipes 8107973 ----- # Roasted partridge with pork and prune sausages, braised red cabbage and bread sauce recipe ## Roasted partridge with pork and prune sausages: Time to unwind the trussing string - it's the first feast of the season. ![Roasted partridge with pork and prune sausages, braised red cabbage and bread sauce recipe][1] Roasted partridge with pork and prune sausages, braised red cabbage and bread sauce Photo: LAURA HYND By Rose Prince 9:00AM GMT 04 Nov 2010 [Comments][2] **Serves** 4 You can shape the 'sausages' without caul, the lacy fat from pigs, but a butcher should be able to get some for you easily. Caul is a wonderful edible tool: easy to use and ideal for wrapping before roasting. Buy a good amount, divide it up and freeze. It can be defrosted quickly, then soaked in water ready to use. 4 partridges, trussed tightly with string, with a sprig of thyme tucked under 2 tbsp melted butter 1 wineglass of tawny port 1 wineglass of chicken stock **for the braised cabbage** ## Related Articles * [Rose Prince's recipes for November][3] 04 Nov 2010 1 small red cabbage, shredded 2 pears, diced 1 onion, chopped 2 tbsp cider vinegar 2 tbsp soft brown sugar **for the bread sauce** 1 onion, peeled and studded with 5 cloves a few gratings of nutmeg 400ml milk 120g breadcrumbs 2 tbsp butter **for the pork and prune sausages** 4 pieces of pig's caul, soaked in cold water 400g pork mince 10 pitted prunes, roughly chopped 2 dried figs, chopped into small pieces 2 dsp fresh breadcrumbs 2 sage leaves, chopped Preheat the oven to 175C/gas mark 4. Put all the braised cabbage ingredients into a casserole with quarter of a teaspoon of salt and cover with a lid. Put in the oven to braise for 1½ hours. Set aside in a warm place (you can reheat before serving). Prepare the bread sauce: put the onion, nutmeg and milk in a pan and bring to the boil. Remove from the heat and leave to steep for 20 minutes. Strain, put the milk back in the pan and add the breadcrumbs and butter. Set to one side for reheating later. Make the pork and prune sausages. Drain the caul and stretch it out to a fine lace on the worktop - use scissors to cut into eight pieces, about 10 x 5cm. Mix together the pork mince, prunes, figs, breadcrumbs and sage leaves. Shape into eight sausages and place each on a piece of caul. Wrap the caul around to enclose the meat. (If you do not use caul, roll each sausage lightly in polenta flour.) Preheat the oven to 200C/gas mark 6. Brush the partridges with the melted butter and put in a roasting pan with the sausages. Roast in the oven for 25-35 minutes, until they feel firm when pressed and no red juice comes out when pricked with the point of a knife. Transfer to a warm dish. Make a juice, adding the port and the stock to the roasting pan while over the heat, scraping at the base. Strain and keep hot. Warm the bread sauce - add more breadcrumbs if the sauce is too runny, or loosen with a little extra milk and butter if it is too thick. Season to taste. Serve the partridges with the red cabbage, some bread sauce and the sausages. Take the string off before serving. **Hamish Anderson's wine choice** 2008 Pinot Noir 'La Brisas', Viña Leyda, Leyda Valley, Chile £11.25, [greatwesternwine.co.uk][4]. Game and pinot noir is a well-trodden path, particularly the sensual charms of Burgundy (its spiritual home). However, it is easy to overwhelm, so once you bring the sweet cabbage and pruney sausages to the party I would look to the extra power of a New World version. Leyda's wine is imbued with dark ripe black fruits and has a satisfying savoury bite - ideal for this multi-faceted dish. 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