Lamb sausages on lightly pickled cabbage and bacon

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Serves 4


1 tbsp rapeseed oil

12 lamb sausages

1 green cabbage, shredded

2 tbsp salt

55g/2oz butter

6 rashers bacon, cut into small strips

1 shallot, finely chopped

1 tbsp white wine vinegar

salt freshly ground black pepper


To serve

12-16 new potatoes, boiled

fresh curly parsley, chopped, to garnish

How to Create the Dish


Heat the oil in a large frying pan and cook the sausages, turning regularly, for 15-20 minutes, or until cooked through.


Meanwhile, in a bowl, mix the cabbage with the salt. Bring a large pan of water to the boil, then plunge the cabbage into the water for 30 seconds. Drain the cabbage, then put it in a large bowl of cold water. Drain again and set aside.


Melt the butter in a large sauté pan and fry the bacon until lightly browned. Lower the heat and add the shallot. Add the drained cabbage and vinegar and cook for three minutes, or until done to your liking. Season to taste with salt and pepper.


Serve the sausages with the cabbage and new potatoes, garnished with the chopped parsley.


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