Spicy, smoky, sausagey and scrumptious.
You can use any type of sausage, but I find German Smoked Debreziner Sausage best. If you use a sausage that’s raw, partially cook it first, then cut it into slices.
This is so good if you like southern style spicy food.
I love spicy food. This is my take on fried cabbage and sausages. I enjoy eating this with either mashed potato or some boiled rice. For my mashed potatoes click here:
https://chefsblog.wixsite.com/chefsblog/post/head-bangers-n-mash-pitRecipe
Servers 4-5
300 Grams Sausages
2 Rashers Bacon (Bacon Slices)
1 Zucchini
4 Shallots
60 Grams Mushrooms
1/2 a Head Cabbage
1 Teaspoon Liquid Hickory Smoke
3 Cloves Garlic
Southern Spice Mix
1/2 Tablespoon Cajun
1 Tablespoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
You can use any sausage you prefer, but I like this one best.
I make a big batch of spice at once. Just mix all the ingredients together. If you want to make a less spicy dish, just halve the amounts for all the spices. You can always add more or less – it doesn’t change the spirit of the dish!
Dice up your cabbage roughly into big slices.
Chop your bacon, zucchini, mushrooms, bacon, and sausage into large slices and your shallots (spring onions, scallions) into short stripes.
Dice your garlic.
In a pan, heat up some oil.
Add your bacon and fry it for about two minutes, until it starts to brown.
Add your sausage and garlic and fry it up for about another two minutes.
Add all your vegetables besides the cabbage. Also add your liquid smoke and fry it for a further two minutes.
Add the cabbage and 1 tablespoon of your spice mix.
Give it a mix and put your lid on. Stir occasionally until the cabbage has wilted.
Once the cabbages have wilted, let it simmer on medium-low heat for 20 minutes.
Once it's cooked down like the picture, it's time to serve.
Serve with rice or mashed potato. Enjoy!
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