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Sausage with Potatoes and Cabbage |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Winter |
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| Category |
Meats |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This recipe is from Jessica Prentice's website: www.wisefoodways.com. |
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Ingredients : |
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| Bacon drippings, olive oil, lard or other fat
2 leeks, sliced thin, including much of the green part or 1 large onion, sliced thin
1 small head cabbage or 1/2 large head cabbage, shredded
3 medium potatoes (such as Yukon gold), diced
Hot water as needed
1/2 bunch greens (ie. chard, kale, collards; or mustard, radish, or turnip greens), sliced into ribbons
1/2 teaspoon caraway seeds (optional - a pinch or two)
2 whole sausage in casings, either fresh or smoked
Sea salt and freshly ground pepper to taste
Sour cream or crème fraiche |
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| How to Prepare : |
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- Heat bacon drippings, oil or fat in large skillet over medium-high heat. Once hot, add whole sausage and brown on both sides. Add leeks (or onions) to pan around sausage and sauté. Remove sausage from pan and allow to cool.
- Add shredded cabbage to the pan along with a pinch of salt, and optional caraway seeds. Continue to sauté a few minutes, until cabbage begins to wilt. Add greens and stir gently.
- Add diced potatoes, another pinch of salt, and about a 1/4 cup hot water. Cover, reduce heat somewhat, and allow to steam until potatoes are just tender.
- Slice the sausage and add it back to the pan, stirring to incorporate and heat through, making sure the sausage is cooked thoroughly.
- Add plenty of salt and fresh ground pepper. Taste and adjust.
- Serve in a shallow bowl with a big dollop of sour cream or crème fraiche.
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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