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Recipe: Lincolnshire Sausages with Red Cabbage

Words by Kinfolk Team Photographs by Josh Merideth

Tyler Morris of Louisville, Kentucky, restaurant Rye shares his recipe for Lincolnshire Sausages and Red Cabbage. 

Bangers & Mash, for you non-Anglophiles, is just a charming way to say sausages with mashed potatoes and gravy. The photographer Josh Meredith traveled to Ireland last autumn to trade in the bustle of everyday life for the rolling fields and crashing waves of Dublin. While traveling by train to Cork, Limerick, Kilkenny and Wicklow, he enjoyed plenty of hearty meals along the way. Bangers & Mash was among his favorite dishes from his trip. Here, Louisville chef Tyler Morris shares his recipe for Lincolnshire Sausages with Red Cabbage (just add mashed potatoes and gravy and you can call it Bangers & Mash).

Recipe: Lincolnshire Sausages with Red Cabbage

Ingredients (for the Sausages)
3 1/2 pounds/1.6 kilograms boneless pork butt (pork shoulder)
6 cups (10.5 ounces/300 grams) fresh bread crumbs or 2 3/4 cups (10.5 ounces/300 grams) dry bread crumbs
About 5 teaspoons (1 ounce/32 grams) kosher salt
2 teaspoons (.15 ounces/4 grams) ground coriander
.1 ounce/3 grams fresh sage leaves, chopped
.1 ounce/3 grams freshly grated nutmeg
1 cup (8 ounces/250 milliliters) cold water
Natural sausage casings, rinsed and drained

Method (for the Sausages)
Set a large bowl over a second bowl filled with ice: When making sausages, it’s best to keep the meat as cold as possible so the fat stays intact and doesn’t clog the grinder. Cut up pork into one-inch pieces, leaving some of the exterior fat on. Add the salt, coriander, sage and nutmeg to the pork and rub in with your fingers to evenly season it. Place the pork bowl in the freezer and allow to rest about 15 minutes, or until it feels firm to the touch. Place the meat grinder attachments in the freezer as well, for easier, cleaner grinding.

Combine the bread crumbs and water in a small bowl. Set up the meat grinder and a bowl, once again, set over a second bowl filled with ice, to catch the ground pork. Once all the pork has been ground, quickly work in the bread crumb mixture.

Fill the sausage casings, twisting them into 6-inch lengths. Arrange them on a baking sheet, and refrigerate them at least 8 hours or overnight.

Gently prick the sausages with a fork. Cook in a large lightly greased skillet, rolling sausages occasionally, over medium heat, until lightly browned and cooked through. Serve with the red cabbage.

Ingredients (for the Red Cabbage)
1 head red cabbage
3 tablespoons/45 milliliters canola oil
1 cup (8 ounces/250 milliliters) red wine vinegar
1/2 cup (3.5 ounces/100 grams) granulated sugar
Pickled mustard seeds, to taste
1/2 cup (3.5 ounces/100 grams) water
1/2 cup (3.5 ounces/100 grams) sugar
1/2 cup (3.5 ounces/100 grams) apple cider vinegar
1/4 cup of mustard seeds

Method (for the Red Cabbage)
Add all ingredients bring to simmer until seeds are soft.

Cut the cabbage into thin strips, removing and discarding the core. In a large pot, heat the oil over medium-high heat until shimmering. Add the cabbage and cook, stirring occasionally, until tender. Stir in the vinegar and sugar, then reduce the heat to medium low, cover  and simmer until wilted and fork tender, about 20 to 30 minutes. Finish with pickled mustard seeds.

Yields 10 sausages

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