Pork sausages with cabbage and gruyere gratin
- 09.03.2017
- 930
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
- 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.
- 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.
- 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.
- 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.