MUSTARD CABBAGE AND GOURMET SAUSAGE HOTPOT

Olive oil spray
4 (350g) gourmet sausages
8 spring onions, halved
2 cloves garlic, crushed
2 teaspoons cumin seeds
600g cabbage, thickly sliced
3 cups chicken stock
2 tablespoons wholegrain mustard
3 teaspoons fresh thyme leaves
2 teaspoons brown sugar
300g can butter beans

Heat a nonstick pan to medium, spray with olive oil spray. Cook sausages in pan for 10 minutes or until cooked through, turning occasionally; remove from pan. Add spring onions to pan juices, cook over medium heat for 3 minutes or until lightly browned, stirring occasionally. Add garlic and cumin, stir 1 minute. Add cabbage, stock, mustard, thyme and sugar, cover; cook over medium heat for 10 minutes or until spring onions and cabbage are tender. Cut sausages in half lengthways, add to pan with drained beans, cover, cook until heated through.