Bubble and Squeak
Ingredients
- 4 tablespoon flour
- 4 tablespoon butter
- 2 cup milk
- 1-1/2 lbs. sweet Italian sausage of the Sicialian or fennel type
- 1 medium head cabbage
- A few slices of whole wheat bread cut into cubes for croutons.
Instructions
First, bake the sausage in a shallow pan with 1/4 inch of water at 350 F for about 1 hour, turning once. While baking, make white sauce by melting butter in a sauce pan, adding flour gradually, and stirring in the milk. Pre-heating the milk in a microwave or sauce pan is best. Stirring often, heat to close to boiling point but do not boil. Set aside when hot. Just before sausages are done, cut cabbage into quarters and steam for about 10 min. to soften the leaves. Slice sausages into about 1/4 inch slices. Then layer a casserole or oven-proof deep bowl with a layer of cabbage, a layer of sausage, and a thin coating of white sauce. Repeat until all the cabbage and sausage are in, and dot the top with the croutons and cover with remaining sauce. Bake at 350 F. for about 1 hour. Name is said to come from it bubbling while you cook it and squeaks when you chew it.