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Fried sausage and cabbage bundles




Source of Recipe


Unknown
Fry bulk sausage and season with cumin, mace, garlic, salt, black pepper and poppy seed. Drain fat ans stuff sausage into wilted cabbage leaves. Fry in lard until browned but not blackened. Drain on absorbent paper.
Make a gravy of some of the grease and add 4 ounces stout ale and 1 tablespoon caraway seed. Use remaining beer to make a roux and thicken the gravy. Add the sausage bundles and a pinch of basil and rosemary. Add 6 quartered tomatoes and 1 cut up onion and a dash of sherry.