Recipe
Sausages with Creamy Cabbage Mash
Golden sausages with buttery cabbage mash make a comforting British-style supper, balancing crisp browned meat with soft potatoes, sweet cabbage and a simple onion finish.
Ingredients
Method
20 mins prep35 mins cook55 mins total
Put the diced potatoes in a large pan of well-salted water, bring to a boil and cook for 15–18 minutes until completely tender.
Meanwhile, heat the vegetable oil in a large frying pan and cook the sausages over medium heat, turning regularly, until browned and cooked through.
Add the shredded Savoy cabbage to the potato pan for the final 4–5 minutes, then drain both vegetables thoroughly.
Return the potatoes and cabbage to the warm pan. Mash with the butter, milk and Dijon mustard, then fold through the sliced spring onions.
Season the mash with salt and black pepper. Spoon it onto warm plates, top with the sausages and serve immediately.
Notes
Drain the potatoes thoroughly before mashing so the cabbage mash stays creamy rather than loose; keep the sausages warm while the mash is finished.
About this recipe
This comforting sausage supper pairs well-browned sausages with a smooth potato and Savoy cabbage mash. Butter, milk and spring onions keep the mash rich but fresh, while a little mustard adds savoury depth without overpowering the cabbage.
It is a straightforward one-pan-and-pot meal for four, with the sausages cooked until golden and the vegetables kept tender rather than watery. Serve the sausages over the mash with the pan juices spooned around the plate for an easy, satisfying finish.
The result is generous, familiar and practical for a weeknight table, with enough texture from the cabbage to keep the soft mash interesting. A crisp green salad or steamed peas makes a simple accompaniment if you want to stretch the meal.
