Herby Sausage Cakes With Savoy Cabbage
Not too tricky
- ½ savoy cabbage
- 500g (14oz) traditional pork or Lincolnshire sausages
- 1 small onion, peeled and chopped
- 150g (5½oz) butter (3 x 50g portions are required at various stages of the recipe – can be replaced with a lighter butter spread)
- 30ml (2tbsp) parsley, chopped
- 100g (4oz) flour
- 2 eggs, beaten
- 125g (4½oz) breadcrumbs
- 100ml (3½oz) oil for shallow-frying
- 500g (1.1lb) potatoes, peeled and quartered
Wash the cabbage leaves and place into a pan of boiling salted water for 4-5 minutes until just cooked. Remove from the water and place into ice-cold water. Drain, remove the stalk and shred finely. Place on to clean kitchen paper to dry and reserve until required later on.
Peel the potatoes and put into a pan of salted water and bring to the boil. Cook for 10-12 minutes until tender and slightly breaking up.
While the potatoes are cooking place a non-stick pan on the stove, add a little oil and heat. Once the oil is hot squeeze the sausage meat out of their skins into pieces roughly 2.5cm (1”) thick directly on to the hot oil. When they start to brown add the chopped onion and continue cooking until the onion is cooked through and the sausage pieces are browned all over.
When the potatoes are cooked remove from the heat and drain; place back on the stove for 1 minute to dry out the potato a little more. Add 50g of the butter and break up slightly with the back of a fork on the stove for 1 minute to dry out the potato a little more. Add 50g of the butter and break up slightly with the back of a fork.
Now combine the sausage and potato mixtures in one bowl, add 3⁄4 of the shredded cabbage and the chopped parsley. Whilst still warm form the mixture into 6 equal balls.
On a floured worktop flatten off the sides and top of the balls using a palette knife. You should end up with a ‘sausage cake’.
Place the flour, beaten egg and breadcrumbs into individual dishes and pass each cake first through the flour to coat, then the egg and finally the breadcrumbs.
Once they are through the egg and breadcrumb mixture they are ready to cook. Add the oil to a large non-stick pan and heat. Once hot add 50g of butter and cook the ‘sausage cakes’ 2-3 at a time, turning part-way through, until golden brown on both sides.
Warm through the remaining cabbage in the remaining 50g of butter and serve the sausage cakes on top.
Top with a poached egg for a great brunch dish.