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Bangers, cabbage & potatoes

Get a lot of mileage from those Irish Sausages. Sausages hold up well from frozen and bring a variety of flavors.

Breakfast was – Pina Colada Overnight Oats

Lunch was – Pasta Salad

Sausage, braised cabbage, garlic mashed potatoes.
Peel, plank and cube a medium potato, smash some garlic. Place in a pot and cover with cool salted water.
Trim any discolored layer from the cabbage. Cabbage lasts literally months if stored properly. The cut side may oxidize and turn grey, but just trim that off. As long as it is firm and not soft it will be fine underneath.
Slice the cabbage. Then place the sausage in a hot pan with some bacon fat or other oil.
Sear the sausage, then reduce heat and add the cabbage to the same pan to braise.
Cover and steam for about 10 minutes until the cabbage is soft and the sausage is cooked through.
When the potatoes are fork tender, turn off the heat, drain then return to the hot pan. Mash with a fork then mix in some butter and a splash of milk.
Remove the sausage from the pan to rest and dress the cabbage with a splash of vinegar.
Top with fresh parsley if you have it, or celery leaves, or green onion.
Simple, tasty.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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