Pork and tomato sausages with mustard bubble and squeak

Printer friendly version

This recipe is classed as

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
Cook time:
Serves:

Try these crisp whole grain mustard-flavoured potato and cabbage patties, topped with pork sausages and a bunch of squidgy roast cherry tomatoes still on the vine

Tips and suggestions

Eat with...
Pork and Stilton Sausages with Apple and Plum Relish

Ingredients

For the bubble and squeak

For the sausages

  • 450 g pork and tomato Sausages
  • 1 bunch cherry tomatoes, on the vine
  • sprig Rosemary
Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Preheat the oven to 200C/gas 6.

2. Peel the potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes add the cabbage. Drain and mash with a splash of milk and a knob of butter. Stir through the wholegrain mustard. Allow to cool slightly

3. Cook the sausages in a roasting tin in a preheated oven for 15-20 minutes until golden and cooked through. Add the tomatoes and a sprig of rosemary to the tin and cook for a further 8-10 minutes.

4. Meanwhile, heat the oil in a large non-stick frying pan. Place the potato and cabbage mixture into the pan and press down to make a large cake. Cook for about 10 minutes, turning halfway through cooking. It should be lightly golden on both sides - alternatively shape into individual patties.

5. Serve the sausages with the bubble and squeak cut into wedges and the roasted tomatoes.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation