Rosti Topped Sausages And Garlicky Cabbage Recipes

ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE

Steps:

• Cook the sausages in a large heated pan, in batches until browned all over.
• Drain on paper towel and then slice thickly.
• Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
• Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
• Place the sausage mixture in a shallow 3-litre ovenproof dish.
• You can refrigerate or freeze at this stage.
• Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
• Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
• Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
• Just before serving stir in the chives.
• Serve the Garlicky Cabbage with the sausage and rosti.

ROSTI WITH SAUSAGE AND ONION

Steps:

• Grate potatoes.
• Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
• Add grated potatoes to sausage in hot skillet.
• Cook and turn regularly on medium to high heat for 30 to 45 minutes.
• Salt liberally, add pepper if desired.
• Dice one or two onions.
• Add to mixture.
• Continue to turn and brown for 15 minutes, flattening into the skillet.
• Traditional Swiss rosti is served as a big flat brown cake on a round plate.
• To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
• Wala!

PORK, ROSTI & RED CABBAGE

Steps:

• Slice the pork fillet into chunks and finely chop the sage leaves and garlic. Place all in a bowl together with several glugs of olive oil and leave to marinade for 1hr.
• Finely shred the red cabbage and finely chop the onion. Melt a knob of butter over a low heat and soften the onion. Add the red cabbage and cook for 2/3 minutes. Turn off heat and leave to fuse.
• Grate the potatoes and sponge out the moisture by wrapping the grated potato in a clean tea towel and wringing tightly.
• Add the dry potato to a bowel with the beaten egg and season well. Flatten out to form two discs and dry fry each until golden. Place in a heated oven until ready to serve.
• Heat a frying pan until very hot and fry the pork fillets until crisp on the outside and just cooked in the centre. Wrap in foil.
• Add the single cream to the red cabbage and heat through.
• Finally fry the dry cured ham until crisp. Serve, with the pork fillets topped with the crispy ham.

GARLIC LOVES ROASTED CABBAGE

Steps:

• Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
• Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
• Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

GRILLED SAUSAGE WITH POTATOES AND CABBAGE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
• Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
• Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.

ONE-SKILLET HOT SAUSAGE AND CABBAGE STIR-FRY WITH CHIVES

Steps:

• Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6-8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
• Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
• Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
• Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.