Get sizzling those sausages - with savoy cabbage and root vegetable mash, this surprisingly light dish needs to be cooked right away.
Serves 6
Preparation time: 20 minutes
Cooking time: 40 minutes
Per serving:
377 calories
1. Prick the sausages and pop them into a hot, BIG saucepan. The fat will start to come out of them and make them sizzle. The amount of fat to come out of the sausages will depend on the quality and content of meat in them. Drain whatever fat comes out before putting the onions into the pan.
2. Once browned all over, add the sliced onions before turning down the heat.
3. Sweat the onions until soft before adding the redcurrant jelly, wine, stock, bay leaf and juniper berries. Bring to the boil then add the lid and turn down to a slow simmer and cook for 20 minutes.
4. In a little bowl on stand by, make a paste using 1 tsp of butter and two of cornflour- this is a CYT version of a 'beurre manie'!
5. Meanwhile, peel and chop the root vegetables into large chunks and pop into a saucepan with the milk and rosemary. Bring to the boil then simmer gently until cooked, roughly 15 to 20 minutes.
6. Discard the milk and herb, mash up the vegetables. You can use a hand held masher or a potato ricer, whatever is most handy.
7. Add a tbsp of walnut oil and season to taste.
8. Shred the savoy cabbage by removing the core, rolling the leaves up like a cigar, and thinly slicing into strips.
9. Heat a large sauté pan until hot, add the walnut oil and the sage. Cook for half a minute, or until the sage starts to smell wise and 'sage-ish', before adding the shredded cabbage. Keep it on the move, letting the cabbage catch a little all over.
10. After 5 minutes, add a splash of water to the pan, then cover it with a lid and take it off the heat. Let it stand for 10 minutes to finish cooking.
11. Back to the stew. After 20 minutes of bubbling gently, remove the lid, and put the sausages onto a plate.
12. Whisk in the 'beurre manie' and turn up the heat. Continue to whisk until the sauce thickens slightly and glosses up, which should take no more than 5 minutes.
13. Put the sausages back into the stew to warm through.
14. Serve up the cabbage bangers and mash with lots of sauce!
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