John Myers
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Minced Meat: Coarse Sausages with Herb Butter and Mashed Potatoes with Apple, Raisin and Red Cabbage
The perfect minced meat: coarse sausages with herb butter and mashed potatoes with apple, raisin and red cabbage recipe with a picture and simple step-by-step instructions.
For the apple-raisin-red cabbage
- 1 Glass Red cabbage
- 1 tbsp Lard
- 2 piece Apples
- 2 bag Mulled fix mulled wine spice
- 1 tsp Ground cinnamon
- 1 piece Chopped onion
- 1 tbsp Rice honey or other
- 1 handful Raisins or currants
For the herb butter mashed potatoes
- 5 medium sized Potatoes
- 2 tbsp Herbal butter i.m.Kb
- Milk
- Freshly ground nutmeg
- Salt
miscellaneous
- 5 small Coarse sausages
First to the red cabbage
- Put the crackling lard in a saucepan, the red cabbage, the apples peeled and cut into pieces, peel the onion and cut into small pieces, now add the spices and rinse with 1 glass full of water. Bring to the boil with the lid on, simmer for about 45 minutes. Then add the raisins and let everything stand for about an hour. Then heat it up again to eat.
For herb butter mashed potatoes
- Peel and cut the potatoes and cook them in water. Drain, add the herb butter, salt, nutmeg and milk, mash everything well with a pounder and put the porridge in a bowl.
To the sausages
- Pierce the sausages, because they are quite greasy, put them in the hot pan, the fat comes out of the sausages very quickly and then fries them in their own juice (fat)
Serving
- Take a quick look at the clock – the clock will soon strike twelve and someone who is hungry comes in … his stomach growls ;-))) so everything is carried to the table … that saves a lot of questions; – ) Add a glass of juice and the meal is done in no time ;-)))
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