Does the addition of cabbage to sausage and bacon make this dish a salad? I don’t think so. It is packed full of meat and settles a hunger after a long day topped off with a session at the gym. It’s carbless and has BACON so might appeal to all your paleo fans out there.
Looking at the photo above now i realise that it looks like a small dish, I then better mention that, that is actually a larger than normal fork next to the bowl.
So Tuesday morning I was up and going long before dawn cracked and on my way to the airport for a whirlwind trip to Auckland and back for work. Air New Zealand publishes an inflight magazine monthly called KiaOra so while the plane was taxing and taking off and I am unable to read my kindle I like to get stuck into the magazine.
I think Martin Bosley contributes monthly as I often see his name in there, this month he wrote a story about his love of cabbage and shared a deliciously simple recipe titled Sausage, Bacon, Cabbage and Walnut.
I took a copy of the magazine home with me, don’t worry they encourage that you do this and planned out to make this the following night.
Lucky for us we had a bunch of fresh sausages from our night the previous week with The Prodigal Daughter that needed using up. Perfect.
The recipe is really really simple and takes no effort at all to prepare. Even quicker if you have precooked sausages. I must warn you though – I did not use a grill for this one!
Take a large cast iron pan and get the surface nice and hot, reduce the heat and then throw on your bangers and brown them up all over. You don’t need any cooking oil if they’re as fresh as these are as they’ll cook perfectly in their own fat. As soon as they’re browned remove and slice into pieces of about 3-4 from each sausage and add back to the pan to cook through.
Grab six slices of streaky bacon and slice into pieces, once the sausages are almost ready, increase the heat and add the bacon and fry until it is crispy.
Finally, take a quarter cabbage, shred it and throw in the pan and quickly fry until the cabbage cooks before removing everything from the heat. Serve up, season and enjoy – damn that was easy.
- 4 quality sausages
- 6 rashers of streaky bacon, sliced
- ¼ cabbage, shredded
- Salt & pepper to season
- Heat cast iron pan and brown sausages. Cut sausages into three to four pieces and brown all sides. Turn up heat, add bacon and fry until crispy.
- Add cabbage to pan and fry further until cabbage is cooked.
- Toss and serve in bowls, season with salt and pepper