Bubble and Squeak with Gluten-Free Sausage
A traditional British dish of fried leftover vegetables, here made with gluten-free sausages for a safe and delicious meal.
Ingredients
- 2 cups Cooked Potatoes, chopped
- 2 cups Cooked Cabbage, shredded
- 1 cup Cooked Carrots, chopped
- 4 Gluten-Free Sausages
- 1/2 medium Onion, chopped
- 2 tbsp Olive Oil
- To taste Salt
- To taste Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Take the 4 gluten-free sausages and slice each into 2.54 cm (2.5 cm) pieces. Set the sliced sausages aside.
- 2Place a 30.48 cm (30 cm) skillet over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 2 tablespoons of olive oil to the skillet and allow it to warm for about 30 seconds. Add the 1/2 medium chopped onion and cook, stirring occasionally, for 3 to 5 minutes until the onion pieces are translucent and softened.
- 3Add the 2 cups of chopped cooked potatoes, 2 cups of shredded cooked cabbage, and 1 cup of chopped cooked carrots to the skillet with the onion. Season with salt and pepper to taste.
- 4Add the sliced 4 gluten-free sausages to the skillet. Continue to cook over medium heat, stirring occasionally, for 10 to 12 minutes. The dish is ready when the vegetables are heated through and some pieces begin to turn golden brown and slightly crisp at the edges.
- 5Serve the bubble and squeak hot.
Substitutions
Gluten-Free Sausages →
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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