3 x Bonsan Kofu Sausages, sliced into discs.
1 tablespoon of coconut oil
1 organic red onion, thinly sliced
1 organic fennel bulb, thinly sliced
1 or 2 cloves organic peeled fresh garlic, crushed
½ teaspoon chili flakes (optional)
Large handful of shredded kale
80g pitted mixed olives
¼ red cabbage, thinly sliced
1 tablespoon apple cider vinegar
1. In a frying pan warm the oil over medium-high heat until hot but not smoking.
2. Add the onion, fennel, garlic, and chili. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to caramelize and soften, 4 to 6 minutes.
3. Add the sausage, kale, and ½ cup of water and cook, stirring occasionally, until the sausage is cooked through and the kale is just wilted, 2 to 4 minutes.
4. When the kale is wilted, stir in the olives, cabbage, and apple cider vinegar. Remove from the heat and season to taste with salt and pepper.