Brown the Sausages: Heat a dollop of oil in a large skillet over medium heat. Add the pork sausages and sprinkle with chermoula, your chosen spice blend, and a pinch of salt and pepper. Fry until the sausages are browned on all sides. Remove the sausages from the skillet and set aside.
Sauté the Vegetables: Add sliced onion and diced tomato to the same skillet. Sauté for 2-3 minutes until the onion starts to soften. Add the shredded cabbage and continue to fry for a few more minutes, allowing the cabbage to soak up the flavours from the pan.
Simmer: Pour in the chicken stock and Worcestershire sauce. Add the milk or buttermilk and season with salt and pepper to taste. Stir to combine. Cover the skillet with a lid and let the mixture steam for 10-15 minutes or until the cabbage is tender and the flavours are well combined.
Combine and Serve: Once the cabbage is cooked, return the sausages to the skillet, placing them on top of the cabbage. Cover and cook for 2-3 minutes to ensure the sausages are heated through. Serve hot directly from the skillet.
