Wednesday, 3 October 2012

Sausages and Goose Fat Roasted Potatoes with Savoy Cabbage and Chantenay Carrots

Beef link sausages are served with roast potatoes, savoy cabbage and Chantenay carrots
Sausages of thousands of different types are popular around the world and eaten by their millions every day. Sometimes, however, we can be a bit unimaginative with what we serve along with sausages and delicious as bangers and mash can be, it can equally become a little bit repetitive after a while. This combination came about simply because I had the savoy cabbage and the Chantenay carrots in the fridge requiring to be used up and it proved to be even more delicious than I had hoped.

Fingerling potatoes are parboiled before they are roasted

Ingredients per Person

4 beef link sausages
Vegetable or sunflower oil
2 fingerling potatoes
2 large savoy cabbage leaves
1/2 small white onion
3 Chantenay carrots
2 tbsp goose fat
Little bit of butter
Little bit of freshly chopped coriander leaf/cilantro

Potatoes are drained and cooled before being roasted


Wash the fingerling potatoes and cut each of them in half lengthways. Put them in a pot of cold salted water, bring the water to a boil and reduce to simmer as gently as possible for eight to ten minutes. Carefully drain the potatoes and leave them to steam for a few minutes before covering them and letting them cool completeley.

Spoon the goose fat in to a small, ovenproof dish and put it in to the oven while the oven preheats to 220C/450F. When the oven is heated, add the potato halves to the dish and carefully stir around in the fat with a wooden spoon, ensuring they are all completely coated. Roast in the oven for twenty minutes.

Goose fat is added to an ovenproof dish before being melted for roasting potatoes

When the potatoes are in the oven, add the sausages to a frying pan with a little vegetable or sunflower oil and fry very gently, also for twenty minutes, turning occasionally. The low heat will cook them but prevent them bursting.

The carrots should be added to a pot of seasoned cold water and brought to a simmer for ten minutes. The cabbage and onion should be shredded and sliced respectively before being added to a pot with a little oil, salt and pepper and braised over a medium heat for five to seven minutes, stirring very frequently.

Plate the sausages and the cabbage and onion. Drain the potatoes on some kitchen paper. Drain the carrots and stir them in a little butter and chopped coriander/cilantro and you are ready to finish plating.

Savoy cabbage and onion are braised in a little olive oil


  1. What a delicious rustic meal!

    1. Thank you, Natasha. I certainly enjoyed it and hope others will, too.