Ingredients

• 1 tbsp rapeseed oil
• 12 lamb sausages
• 1 green cabbage
• shredded
• 2 tbsp salt
• 55g/2oz butter
• 6 rashers bacon
• cut into small strips
• 1 shallot
• finely chopped
• 1 tbsp white wine vinegar
• salt freshly ground black pepper
• 12-16 new potatoes
• boiled
• fresh curly parsley
• chopped
• to garnish

Directions

• Heat the oil in a large frying pan and cook the sausages
• turning regularly
• for 15-20 minutes
• or until cooked through.
• Meanwhile
• in a bowl
• mix the cabbage with the salt. Bring a large pan of water to the boil
• then plunge the cabbage into the water for 30 seconds. Drain the cabbage
• then put it in a large bowl of cold water. Drain again and set aside.
• Melt the butter in a large sauté pan and fry the bacon until lightly browned. Lower the heat and add the shallot. Add the drained cabbage and vinegar and cook for three minutes
• or until done to your liking. Season to taste with salt and pepper.
• Serve the sausages with the cabbage and new potatoes
• garnished with the chopped parsley.