Wednesday, June 20, 2012
A Knob of Butter
One of my favorite blogs to visit for English recipes is Marie's blog, The English Kitchen. She has some really great recipes using ingredients as only the English dare. But what I really love is reading the ingredients list. Check out her recipe for "bangers" (and I don't know why, but I always chuckle when I see a reference to sausage bangers).
Cider and Honey Braised Bangers
Easy and delicious. This is a meal that cooks itself.
8 good quality thick and meaty sausages
(thick and meaty ... makes sense)
225ml of Apple Cider (1 cup)
(so glad Marie includes cup measurements or I would be lost)
2 TBS runny honey
(okay ... runny honey ... as opposed to thick honey? ... just makes me laugh)
1/2 tsp dried thyme
(I can handle this)
1 small cabbage, trimmed, cored and cut into wedges
(who doesn't like a good wedgie?)
a knob of butter
(knob ... not sure how much a knob is supposed to be but probably sure it isn't the size
of a door knob! I'm thinking probably a tablespoon, but will google it).
Melt the butter in a skillet large enough to hold your sausages and the cabbage. (You will need one with a lid.) Once the butter begins to foam, add the sausages. Brown over medium heat on first one side, and then the other. Once they are browned, tuck in the wedges of cabbages wherever they will fit. Sprinkle all with the thyme. Drizzle with the honey and pour over the cider. Cover tightly and turn to low. Braise for 15 to 20 minutes. Remove the lid and scoop out the cabbage wedges. Cover and keep warm. Turn up the heat under the skillet and continue to cook the sausages, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it. Divide the sausages and cabbage amongst 4 heated plates and drizzle with some of those scrummy pan drippings.
So go over and give a shout out to Marie and check out her archives for some really amazing recipes, etc.
Here's the link to the recipe above:
Posted by Lillian Child at 9:25:00 AM