Pork Feast with Quince Cabbage and Roasted Onion Mashed Potatoes

Name: Pork Feast with Quince Cabbage and Roasted Onion Mashed Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 60 dkg liver sausage; 60 dkg frying sausage; 1 kg potatoes, peeled, diced, cooked in salted water; 2 onions, sautéed until golden in a little butter; 1 kg red cabbage; 1 quince, or quince jam; 0.5 dl white wine vinegar; 5 dkg brown sugar; Salt; Pepper; Caraway seeds; 1 hot pepper; Fresh chives for garnish; 10 dkg butter; 1 dl olive oil

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

60 dkg liver sausage
60 dkg frying sausage
1 kg potatoes, peeled, diced, cooked in salted water
2 onions, sautéed until golden in a little butter
1 kg red cabbage
1 quince, or quince jam
0.5 dl white wine vinegar
5 dkg brown sugar
Salt
Pepper
Caraway seeds
1 hot pepper
Fresh chives for garnish
10 dkg butter
1 dl olive oil

INSTRUCTIONS

1
Mix the slowly sautéed, thinly sliced onion with the potatoes, season with salt and pepper.
2
Shred the cabbage or cut it into thin slices.
3
Caramelize 3 tablespoons of sugar in two tablespoons of oil, then when it turns a beautiful amber color, add one teaspoon of caraway seeds and toast them.
4
Then add the cabbage. Season with salt and pepper and white wine vinegar, then add the peeled, sliced quince, or 2 tablespoons of quince jam.
5
Braise until semi-tender, covered. At the end, taste and season so that it is simultaneously sour, salty, and sweetish.
6
Place the liver sausage and frying sausage in an ovenproof dish and put them into a cold oven preheated to 220 degrees Celsius for 30 minutes. This way they will not burst.
7
If necessary, grill them lightly for a bit longer.
8
Serve with the onion mashed potatoes and red cabbage.

Tip

You can also use blood sausage. The side dish is perfect with duck or goose leg, as well as pork hock or ribs.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!