Red Cabbage Bubble & Squeak with Italian Pork Sausages
Serves 4
3 sweet potatoes, peeled, quartered
500g pumpkin , peeled, seeded, chopped
1 tbs olive oil
¼ red cabbage, finely shredded
1 fennel bulb, thinly sliced
2 tsp Apple cider vinegar
½ cup frozen peas
2 tsp Wholegrain Mustard
8 Pork Sausages (organic)
baby rocket leaves, to serve
shaved fennel, to serve
Method
1. Place the potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Add the pumpkin and cook for 15 min or until the potato and pumpkin are tender Drain well. Transfer to a bowl and roughly mash.
2. Meanwhile, heat half the oil in a 22cm (base measurement) non-stick frying pan over medium heat. Cook cabbage and fennel, stirring, for 5 mins or until tender. Stir in the vinegar. Remove from heat. Add to the potato mixture with peas and mustard. Season and stir to combine.
3. Heat the remaining oil in the frying pan over medium heat. Spread the potato mixture over the base of the pan. Cook for 15 mins or until the base is golden and crisp.
4. While the potato mixture is cooking, preheat grill on medium. Cook sausages under grill, turning occasionally, for 7-8 mins or until golden brown and cooked through. Transfer to a plate.
5. Place the frying pan under grill for 2-3 mins or until the top is golden. Serve with the sausages and a salad of rocket and shaved fennel.
