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Sausages with Rumbledethumps


  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Blanch the sausages in simmering water until they float to the top. Then drain and set aside.
  • In another pot, cook the potatoes and swedes in plenty of lightly salted, boiling water until tender, covered. Drain well and return to the pot.
  • Heat a little oil in a wok (or heavy-bottomed non-stick pan) and briefly sauté the onion and bacon, stirring now and again. Then add the cabbage and cook until just wilted, but still bright green, continually stirring.
  • Add the butter and seasonings to the potatoes and swedes. Mash and then add the cabbage. Stir until well combined, mashing as you do so.
  • Then transfer the mixture to a gratin dish (or casserole), even out the top and sprinkle with grated cheese. Cook in the oven for about 15-20 mins until the top is golden.
  • At the same time, panfry the sausages until golden.
  • Serve the sausages with a good spoonful of the Rumbledethumps on the side.


  • 8 large flavoured sausages
  • 4 large potatoes, peeled & chopped
  • 4 large swedes, peeled & chopped
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, finely sliced
  • 3 rindless bacon rashers, sliced
  • 1/3 large Savoy cabbage, shredded (or 250 gm kale, stalks removed & shredded)
  • 75 gm butter
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm