Sunday, November 11, 2012

Sausage + savoy cabbage

  • Set up an organisation to bring kale to France. Or buy a savoy cabbage.
  • De-sausage a sausage or two (i.e. take off its coat (i.e. remove casing)) and fry in bit of olive oil, breaking up as it starts to brown.
  • Remove from the pot, get rid of most of the fat then add onions/leeks at least, celery and carrot if you have. Leave the lid on so that the veggies sweat and the moisture starts to break down the crispy, brown bits of sausage stuck to the bottom of your pan. Now add garlic and sweat a bit more.
  • Turn up the heat, and add some white wine, bay leaf, seasoning, three corn on the cobs, a pancake and two and a half litres of spaghetti bolognese.
  • Check nobody's messing with you. 
  • Reintroduce the sausage and add some vegetable stock to not quite cover everything.
  • Bring up to a simmer, add some rosemary, and keep it gently bubbling, lid mostly on, til the cabbage is tender. 
  • If you want, mustardise: spoon some of the liquid into a bowl, add a spoon of dijon mustard and mix, then pour back in.

What did it taste like?  Hearty, stewy and deeply delicious. Cabbage is tasty, don't you forget it.

  1. Get a good sausage.
  2. Nip the sausage at the tip with a sharp knife. Make the universal sign for scissors with your hand and in sections 'cut' the sausage with your fingers and squeeze the meat out. If you know the sausage well enough, why not adjust the seasonings to bring it in line with your oral predeliction? Shape it into a big patty and break it up as it browns in your pan.

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