From An Expat Cooks
For the sausage:
- 1 pound (450 g) ground pork
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried sage
For the rest of the skillet:
- 1 cup (240 mL) beef broth
- 1/4 cup (60 mL) apple juice
- 2 Tablespoons (30 mL) white vinegar
- 1 Tablespoon (15 mL) Worcestershire sauce
- 2 Tablespoons (30 mL) yellow mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small onion, diced
- 2 Tablespoons (30 mL) vegetable oil
- 1 pound (450 g) frozen Southern style hash brown potatoes, thawed (pommes rissolees in Switzerland)
- 2 cups cabbage, shredded (one small head, add more if desired)
- 6 slices bacon, cooked and crumbled
In a small bowl, combine the beef broth, apple juice, white vinegar, Worcestershire sauce, yellow mustard, salt, and pepper with a whisk until well blended; set aside.
In a large skillet, combine all the ingredients for the sausage. Add the diced onions and brown the meat mixture over medium high heat, draining fat if needed, until the meat is no longer pink. Add the vegetable oil and hash brown potatoes. Cover and continue cooking over medium heat until potatoes are lightly browned, about 10 minutes, stirring occasionally to prevent sticking. Add the cabbage, liquid mixture, and bacon and continue cooking another 10 minutes until most of the liquid has been absorbed.
Serve hot with Irish soda bread.