Pork and Tomato Sausages with Mustard Bubble and Squeak

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
Pork and Tomato Sausages with Mustard Bubble and Squeak
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the bubble and squeak

  • 900 g potatoes
  • 1/2 Savoy cabbage, finely shredded
  • splashes milk
  • 1 tsp butter
  • 1 tbsp wholegrain mustard
  • 15 ml vegetable oil

For the sausages

  • 450 g pork and tomato sausages
  • 1 bunches cherry tomatoes, on the vine
  • sprigs rosemary

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.

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