Longeole Sausage with Potatoes and Cabbage

Ingredients

• 4 Longeole sausages 4 Longeole sausages
• 500g (1.1 lb) potatoes, peeled and cut into chunks 500g (1.1 lb) potatoes, peeled and cut into chunks
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) water 500ml (2 cups) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the shredded cabbage to the pot and cook for about 5 minutes, until it starts to wilt.
3. 3.
   Add the potatoes, water, bay leaf, nutmeg, black pepper, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
4. 4.
   While the potatoes are cooking, bring a separate pot of water to a boil. Add the Longeole sausages and simmer for 15 minutes.
5. 5.
   Once the sausages are cooked, remove them from the pot and slice them into thick rounds.
6. 6.
   Serve the Longeole sausage rounds on a plate with the boiled potatoes and braised cabbage. Enjoy!

Treat your ingredients with care...

• Longeole sausages — Make sure to simmer the sausages gently to avoid them bursting open. Pricking them with a fork before cooking can help release any excess air.
• Cabbage — Shred the cabbage finely for a more tender texture when braised.

Tips & Tricks

• For added flavor, you can brown the sausages in a skillet before simmering them.
• Serve the Longeole sausage with a dollop of mustard on the side for an extra kick.
• If you prefer a spicier taste, sprinkle some red pepper flakes over the dish before serving.
• Feel free to add some diced bacon to the cabbage for a smoky flavor.
• Leftovers can be enjoyed the next day by reheating the sausages, potatoes, and cabbage in a skillet with a little oil.

Serving advice

Serve the Longeole sausage, potatoes, and cabbage on a warm plate. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced Longeole sausage rounds on top of the potatoes and cabbage, creating an appealing layered effect. Drizzle a little olive oil over the dish for a glossy finish.