Lamb Sausages on Lightly Pickled Cabbage and Bacon

Pan-fried lamb sausages served over blanched cabbage sautéed with bacon, shallots, and white wine vinegar alongside boiled new potatoes.

Lamb Bacon Main Course British Sausages Cabbage

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

40.5g

per serving

161.8 g total

Fat

55.5g

per serving

222.1 g total

Protein

29.7g

per serving

118.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

Butter

Meat

piece

Lamb Sausages

rashers

Bacon

cut into small strips

NutsSeeds

tbsp

Salt

for drawing moisture from cabbage

pinch

Black Pepper

freshly ground, to taste

bunch

Curly Parsley

chopped, to garnish

OilsFats

Rapeseed Oil

Vegetables

piece

Green Cabbage

shredded

piece

Shallot

finely chopped

piece

New Potatoes

boiled

Method

Heat oil in a large frying pan and cook sausages for 15-20 minutes until cooked through.

Mix shredded cabbage with salt in a bowl.

Plunge cabbage into boiling water for 30 seconds.

Drain cabbage and refresh in a bowl of cold water before draining again.

Melt butter in a sauté pan and fry bacon until lightly browned.

Lower heat and add chopped shallot to the bacon.

Add drained cabbage and vinegar and cook for 3 minutes.

Season with salt and pepper to taste.

Serve sausages with cabbage and boiled new potatoes garnished with parsley.