Serves 4 | prep 10 min | Cook 25 min | Ready in 40 mins
8 pork and fennel sausauges (or your preferred)
450g baby potatoes, scrubbed clean and sliced into 7mm thick rounds
8 cloves of garlic, skin on
8 sprigs thyme
3tsp salt flakes
Olive oil to cook
1 small onion, sliced thin
350g red cabbage, finely sliced
1/4 cup water
1/4 cup shaved fennel
1/4 cup apple cider vinegar
1/2 cup red wine vinegar
1 tsp ground salt
1 tsp peppercorns
1 tsp raw sugar
150g baby spinach
springs of Thyme
1. Begin by making the kraut. In a medium saucepan add the water, both vinegars, salt, sugar and pepper to the pot and bring to a boil. Once at boiling point cover, reduce the heat to a simmer for approximately 5 mins.
2. Place the cabbage, onion and fennel in a heat proof bowl. Pour over the hot pickle liquid and begin to stir the caggage with tongs to evenly coat. Rest to the side.
3. In a large shallow fry pan over a medium to high heat, drizzle a good amount of olive oil to coat the base of the pan. Add the sprigs of thyme and garlic cloves to the oil and allow them to brown for about 3 mins. Be aware not to over cook or blacken the garlic.
4. Remove the thyme and garlic and rest to the side. Add in the slices of potato evenly across the pan without overlapping. Pan fry on each side for approx. 2-3 mins till golden and strain on paper towel with a good sprinkle of salt flakes. Repeat till all the potatoes are cooked and strained.
5. Return the pan to the heat and cook the sausages for approx. 4 mins on each side rotating till browned and the juices run clear.
To serve; leave the sausages in the warm pan, add the potatoes and garnish with the cooked garlic cloves and sprigs of thyme. On the side include a bowl of fresh baby spinach, a bowl of the quick kraut and mustard of your choice.
To keep the potatoes warm while you are cooking, preheat the oven to 100ºC and place a sheet pan in the oven. Each batch you can add to the oven to keep warm once strained.
You can make the kraut ahead of time as the longer it pickles the more flavour packed it will become. Store in a glass jar in the fridge once cooled.
Recipe by Sara Stidwill from www.dukkahandspice.com @dukkahandspice
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