Pan-fried sausages with onion and cabbage hash
Serves: 6 | Preparation Time: 5 mins | Cooking Time: 40mins
12x Tasman pork sausages
2 tbsp oil
3 cups shredded vegetables (onions, potatoes, cabbage, garlic)
sea salt flakes and freshly-ground black pepper
1 cup chicken stock
2 tsp malt vinegar
- Fry the sausages in a large heavy-based pan set over a moderate heat in half the oil for 8-10 minutes, turning often, until browned and firm to touch. Set aside.
- Add the vegetables and remaining oil to the pan and cook for 10 minutes, until softened. Season generously with salt and pepper.
- Pour in the stock and simmer until thickened, then add vinegar and serve with sausages.
Recipe kindly provided by Australian Pork