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Bubble and Squeak

4 Tablespoons flour
4 Tablespoons butter
2 cup milk
1-1/2 lbs. sweet Italian sausage of the Sicialian or fennel type
1 medium head cabbage
A few slices of whole wheat bread cut into cubes for croutons.

First, bake the sausage in a shallow pan with 1/4 inch of water at
350 F for about 1 hour, turning once.

While baking, make white sauce by melting butter in a sauce pan,
adding flour gradually, and stirring in the milk. Pre-heating the
milk in a microwave or sauce pan is best. Stirring often, heat to
close to boiling point but do not boil. Set aside when hot.

Just before sausages are done, cut cabbage into quarters and steam
for about 10 min. to soften the leaves.

Slice sausages into about 1/4 inch slices. Then layer a casserole
or oven-proof deep bowl with a layer of cabbage, a layer of sausage,
and a thin coating of white sauce. Repeat until all the cabbage
and sausage are in, and dot the top with the croutons and cover
with remaining sauce. Bake at 350 F. for about 1 hour.

Name is said to come from it bubbling while you cook it and squeaks
when you chew it.


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