Sausage & Vegetable Pot au Feu

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Your favourite sausages		6
Bacon rashers		2
Carrot		1
Onion		1/2
Potatoes (medium)		3
Radishes		10
Pointed cabbage leaves		4
Stock cube		1.5
Hot water		as required
Salt & pepper		as required
Olive oil		2 tbsp
Thyme		1 tsp
Rosemary		1 tsp

Method

Prep

10min

Cook

25min

Put the olive oil in a deep pan and heat on medium. Fry the chopped bacon.

Add the chopped vegetables (except the cabbage leaves) and fry on medium heat.

When the vegetables are soft, add the stock cube, rosemary, thyme and enough water to cover. Simmer with the lid on.

After 10 minutes, add the sausages and roughly chopped cabbage leaves. Simmer for another 10 minutes.

Season with salt & pepper and transfer to a serving bowl.

Tips & Note

My photo shows the cabbage being added at the same time as the other vegetables, but it pretty much disappears so it's advisable to add it later with the sausages. I used radishes this time, but perhaps turnips would have been better.

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