Written for one request, published for everyone
Sausages with Buttered Cabbage, Potatoes and Mustard Cream
Pan-browned sausages sliced through wilted cabbage and new potatoes in a mustard cream sauce.
- Total
- 30 min
- Hands on
- 18 min
- Serves
- 2
- Method
- hob
- Cuisine
- British
Per serving · estimated
- Energy
- 900 kcal
- Protein
- 26 g
- Fat
- 68 g
- Carbs
- 46 g
Method
Step 1 of 10
Halve the potatoes, cover with cold salted water and simmer for 14 minutes until fork tender.
New potatoes
Salt
Step 2 of 10
Shred the cabbage finely, discarding the core.
Savoy cabbage
Step 3 of 10
Heat the oil in a large frying pan over medium heat.
Sunflower oil
Step 4 of 10
Fry the sausages, turning every few minutes, for 15 minutes until browned all over and cooked to 71 °C.
Pork sausages
Step 5 of 10
Drain the potatoes and leave them to steam dry in the colander.
- New potatoes
Step 6 of 10
Lift the sausages onto a board and cut each into thick slices.
- Pork sausages
Step 7 of 10
Melt the butter in the same pan over medium heat.
Butter
Step 8 of 10
Add the cabbage with a splash of water and cook for 4 minutes until just tender.
- Savoy cabbage
Step 9 of 10
Stir in the cream and mustard and simmer for 2 minutes until slightly thickened.
Double cream
Wholegrain mustard
What ‘ready’ looks like Step 10 of 10
Return the potatoes and sausage slices to the pan, toss to coat, season and scatter with parsley.
- New potatoes
- Pork sausages
- Salt
Black pepper
Flat-leaf parsley
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.