Abel & Cole Cookbook 2012
Boil the potatoes in a large pan of salted water for 10-12 minutes. Meanwhile, get the sausages cooking under the grill.
While the sausages and spuds are cooking, you can make the sauce.
Start by melting the butter in a large frying pan. Add the red onion and saute for 4-5 minutes until starting to soften. Add the mushrooms and cook for a further 2-3 minutes. Season well, add the port or wine and cook uncovered for another 3-4 minutes to reduce slightly.
Mix the cornflour to a smooth apste with a little cold water and gradually add this to the pan. Bring to the boil, stir in the stock and cook for another 1-2 minutes or so, stirring constantly until the sauce thickens, then remove from the heat.
Add the shredded cabbage to the pan of potatoes. Cook for a further 4-5 minutes until the cabbage and potatoes are just tender. Drain and return the spuds and cabbage to the pot. Now add the butter, milk and onions and get on mashing.
Season to taste and serve garnished with whatever you can find around, together with the sausages and a good ladle of sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 559 | ||
Calories from Fat: 278 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 81mg | 25 % | |
Sodium 243.1mg | 8 % | |
Potassium 1508mg | 40 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 58.1g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
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