Pork sausages with cabbage and gruyere gratin

Recipes / Meat

Add a little snazz to snags with a gourmet gratin!

Recipe «Pork sausages with cabbage and gruyere gratin» presented in category Recipes / Meat, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 500g pork sausages with cider and apple, Fresh rosemary leaves, to serve, Steamed green beans, to serve, Gravy, to serve, 2 tsp extra virgin olive oil , 1/2 mini savoy cabbage, shredded, 1kg washed potatoes, peeled, thinly sliced, 100g gruyere, finely grated , 185ml milk, 185ml pouring cream.

Ingredients:

  • 500g pork sausages with cider and apple 
  • Fresh rosemary leaves, to serve 
  • Steamed green beans, to serve 
  • Gravy, to serve 
  • 2 tsp extra virgin olive oil 
  • 1/2 mini savoy cabbage, shredded 
  • 1kg washed potatoes, peeled, thinly sliced 
  • 100g gruyere, finely grated 
  • 185ml milk 
  • 185ml pouring cream 

Instructions

  1. For the cabbage and gruyère gratin, heat the oil in a large frying pan. Add the shredded cabbage and cook, stirring often, for 20 minutes or until wilted.
  2. Preheat oven to 180°C/160°C fan forced. Grease a 1.5L (6 cup) baking dish. Layer the potato, cabbage and cheese in 3 layers.
  3. Combine the milk and cream in a large jug and pour down the sides of the dish. Bake for 1 hour or until the potato is tender and the cheese is golden. Use a 10cm cutter to cut 4 discs from the gratin.
  4. Cook the sausages following packet directions until cooked through. Place the gratin discs on serving plates, sprinkle with the rosemary leaves, then serve with the sausages, beans and gravy.