Rosti Topped Sausages And Garlicky Cabbage Recipes

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ROSTI WITH SAUSAGE AND ONION



Rosti with Sausage and Onion image

Make and share this Rosti with Sausage and Onion recipe from Food.com.

Provided by Anoint_lamb

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 -3 lbs potatoes (for 6-8 people)
1 lb sausage
1 -2 onion
salt and pepper

Steps:

  • Grate potatoes.
  • Brown sausage in a non-stick skillet until no pink is left, (not until crunchy) Drain grease from sausage.
  • Add grated potatoes to sausage in hot skillet.
  • Cook and turn regularly on medium to high heat for 30 to 45 minutes.
  • Salt liberally, add pepper if desired.
  • Dice one or two onions.
  • Add to mixture.
  • Continue to turn and brown for 15 minutes, flattening into the skillet.
  • Traditional Swiss rosti is served as a big flat brown cake on a round plate.
  • To serve, invert a plate on top of potatoes in skillet, then turn the skillet upside down.
  • Wala!

Nutrition Facts : Calories 366.1, Fat 21.9, SaturatedFat 7.4, Cholesterol 43.9, Sodium 698.4, Carbohydrate 30.1, Fiber 3.6, Sugar 2, Protein 12.3

ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE



Rosti-Topped Sausages and Garlicky Cabbage image

A good cook ahead recipe, the sausage mixture can be frozen. Good to prepare and put in the fridge to finish off after work.

Provided by Latchy

Categories     Meat

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

1 kg thick beef sausage
1 medium yellow onion, chopped
2 garlic cloves, crushed
1 (400 g) can tomatoes
1/2 cup water
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried basil
2 tablespoons finely chopped fresh parsley
1/2 teaspoon sweet paprika
1 kg potato
1 cup coarsely grated cheddar cheese
30 g butter
750 g cabbage, chopped coarsely
2 garlic cloves, crushed
2 tablespoons dry white wine
2 tablespoons finely chopped fresh chives

Steps:

  • Cook the sausages in a large heated pan, in batches until browned all over.
  • Drain on paper towel and then slice thickly.
  • Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
  • Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
  • Place the sausage mixture in a shallow 3-litre ovenproof dish.
  • You can refrigerate or freeze at this stage.
  • Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
  • Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
  • Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
  • Just before serving stir in the chives.
  • Serve the Garlicky Cabbage with the sausage and rosti.

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