Cheats because we didn't have 4 hours to spare so Sue accelerated the cooking time – see below.... We raided the local Polish Deli and happened across some Kielbasa Jalowcowa which is a type of Polish sausage, usually served as a cold cut. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
We only had about 250g of minced Beef left from the Brunch Burgers we made as a bit of a joke on Friday. But that’s not an issue. We fished the heart shaped pie formers out of the draw and made mini Cottage Pies.
As a side we had the very red looking Red Cabbage. We’ve discovered that we actually prefer it as a veg just acidified with a bit of Vinegar and sprinkled with Salt and Pepper, but not boiled. The crunch and acidity work really well with mince dishes which otherwise have a very soft texture.
Served with Carrot, peas and lashings of gravy (Added after I tokk the picture) this was a hearty (Pun intended) meal.
Our Cottage Pie recipe is here
