This Month's Recipe...
Sausage with Shredded Spring Greens and Apple
From page 172 of Kitchenella.
Use a meaty, well-seasoned spicy or garlic sausage. Cumberland or Toulouse sausages are ideal for this inexpensive dish, which can be eaten at any time of year.
Serves 4
4 tablespoons extra virgin olive oil
4-8 large sausages, skinned and sliced
a few rosemary leaves
4 garlic cloves, chopped
2 heads of spring greens or hispi cabbage, shredded into very thin strips
2 dessert apples, cored and sliced
4 tablespoons dry cider, wine or stock
Heat the oil and stir-fry the sausage meat with the rosemary over a medium-high heat. Remove from the pan with a slotted spoon and keep warm. Add the garlic, greens and apple to the pan and cook over a lower heat until the greens are tender. Add the cider wine or stock and bring to the boil. Pile the sausage meat on top and put the whole pan on the table. Good with boiled potatoes.
