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A pair of lucky recipes for St. Patrick's Day

Gretchen McKay, Pittsburgh Post-Gazette on

Published in Entertaining

1 pound green cabbage, outer leaves removed and discarded, inner leaves sliced

9 ounces hot milk

2 tablespoons chopped fresh parsley

For apple sauce

1 large cooking apple, peeled, cored and roughly chopped

1 tablespoon water

 

2 ounces sugar

Make sausages: Place all ingredients except olive oil in a bowl and mix thoroughly, then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.)

Divide mixture into 12 pieces and shape each one into a sausage. Place on a baking tray or plate and set aside. (Chilling them for a day in the fridge is fine, or you can freeze them.)

To cook sausages, heat frying pan on a low to medium heat, add 2 tablespoons of olive or sunflower oil and gently fry for 12 to 15 minutes, turning occasionally, until golden on all sides and completely cooked through.

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