Rosti-Topped Sausages and Garlicky Cabbage

Recipe by Latchy
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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the sausages in a large heated pan, in batches until browned all over.
  • Drain on paper towel and then slice thickly.
  • Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
  • Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
  • Place the sausage mixture in a shallow 3-litre ovenproof dish.
  • You can refrigerate or freeze at this stage.
  • Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
  • Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
  • Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
  • Just before serving stir in the chives.
  • Serve the Garlicky Cabbage with the sausage and rosti.
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