1.Heat oil in a large frying pan over medium-high heat; cook sausages, turning, 10 minutes or until browned and cooked through.
2.Meanwhile, heat a large saucepan; cook speck, stirring, until browned lightly and crisp. Add cabbage; cook, stirring, until tender. Add stock; simmer, covered, 3 minutes or until cabbage softens. Stir in caraway seeds and mustard; season to taste.
3.Serve sausages with cabbage mixture.