Sausages, Mash 'n' Cabbage

Author: Denni Schnapp Status: published license cc-by-nc-sa tags: Cooking, Food, Sausages, 0   Share on Facebook Share on Twitter

Caramelise a load of onion by frying <i.very slowly for ninety minutes or so. Add a few sprigs of thyme during the last tten minutes. Deglaze with wine/cider/stock and simmer pre-fried sausages for about half an hour. Season and thicken with cornflour.

Mash is potato and celeriac, but use your favourite combo.

Cabbage is simmered with fried bacon in a minimal amount of stock (should be practically evaporated) and seasoned with mustard.

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