Mike Robinson puts a spin on cooking our flavoursome pork sausages - an ideal meal to come home to after being outdoors,
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Ingredients
2 tbsp duck fat, or olive oil
8 Buccleuch pork sausages
2 Onions, finely chopped
2 garlic cloves
2 Carrots, diced
2 sticks Celery, diced
2 large Potatoes, finely diced
3 Bay leaves
400ml White wine
200ml chicken stock
Salt and pepper
Buttered cabbage, to serve
Method
1. This is a one-pan recipe, so I suggest using a big cast iron skillet. Heat the skillet up to hot, and add the duck fat (or olive oil, if you are being healthy). Fry the sausages until they are a good colour all over, then remove them.
2. Add all the vegetables to the pan, and cook until they are soft and have good colour. Now put the sausages back in, and add the bay leaves and white wine. Cook the wine for 5 minutes until it has reduced a little, then add the stock. Simmer until the potatoes are soft, about 20 minutes. Give it 10 more minutes for luck, then season to taste. Serve in a bowl with some buttered cabbage.
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