Chipolatas with savoy stew and pickles

STEP 1

Peel the potatoes and boil them until tender in salted water.

STEP 2

Remove the outer leaves and hard core of the savoy cabbage. Cut the cabbage into strips, rinse briefly and drain. Sauté the savoy cabbage in 35 g butter and season with salt and pepper. Put the lid on the saucepan and simmer gently for 15 minutes.

STEP 3

Mash the potatoes, add 50 gr butter and dash of milk. Season with nutmeg, pepper and salt. Now mix in the stewed savoy cabbage.

STEP 4

Fry the chipolatas in the remaining butter until nicely golden brown on all sides. Serve the sausages with the savoy cabbage stew and pickles.

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