Sausage and cabbage pie.
A popular dish in Lombardy, Italy
Ingredients:
2 sheets of frozen pre rolled pasty (defrosted)
6 standard sized sausages cooked and sliced
(Check out Scotty’s prize winning range of sausages)
2 rashers of bacon trimmed and chopped
1 onion sliced
1 cup of thickly sliced cabbage
25 grams butter
2 tbsp flour 1 cup milk
1 tbsp prepared mustard
2 tbsp white wine vinegar
Method:
Preheat oven to 180c
Pan fry sausages, bacon and onions until brown.
Add cabbage and cook until wilted.
Transfer to plate and put aside.
Melt butter in same pan and add flour .
Cook for 1-2 minutes.
Remove from heat and add milk, mustard and vinegar.
Return to heat and stir constantly for 3 – 5 minutes until very thick.
Season if wished
Stir the sausage and bacon mixture into the sauce and spoon into an oven proof dish.
Put pastry, over top, glaze with milk and cut a small hole in the centre to let excess steam escape.
Cook in pre heated oven for 20 – 25 minutes and pastry is puffed and golden
Serve with veges.
