Herby Sausage Cakes With Savoy Cabbage
Not too tricky
- 500g traditional pork or Lincolnshire sausage
- ½ Savoy cabbage, leaves removed and rinsed
- 500g fluffy potatoes e.g Maris Piper peeled and quartered
- 100ml oil, for shallow-frying
- 1 small onion, peeled and chopped
- 150g butter (3x 50g portions are required at various stages of the recipe) or low fat spread
- 2 tablespoons parsley, chopped
- 100g plain flour
- 2 eggs, beaten
- 125g fresh breadcrumbs
Put 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.
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 heat a non-stick pan with the oil. Once the oil is hot squeeze the sausage meat out of their skins into pieces roughly 2.5cm thick and add to the pan and cook until golden brown. Add the onion and continue to cook for 2-3 minutes.
When the potatoes are cooked remove from the heat and drain. Return to the heat for 1 minute to dry out the potato. Add 50g butter and break up slightly with the back of a fork. Add a further 50g of the butter and break up slightly with the back of a fork.
Combine the sausage and potato mixtures in one bowl, add 3⁄4 of the shredded cabbage and the chopped parsley. Whilst still warm, shape 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 breadcrumb mix.
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 the final 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.