Sausages

This was a surprisingly delicious dinner, the highlight of which was the sauce which was rich, salty and delightfully inadequate causing an instant craving for more which cannot be satisfied.

The sausages are made with ground hazelnuts and breadcrumbs bound in a thick roux flavoured with thyme and marmite. The mixture was then formed into sausages and shallow fried. The potatoes, Ratte, are some of a very few that we grew this year which escaped the blight. A firm waxy salad potato with a good flavour and texture. Lightly cooked Savoy cabbage completed the meal.

The sauce was made by deglazing the sausage pan with a little of the cabbage water, some vegan stock powder, a good glug of red wine and a splash of soy sauce cooked down until glossy and thick.