Sausage Bubble and Squeak with Crispy Golden Edges

Sausage bubble and squeak is a hearty British-style skillet meal made with browned sausages and a crisped cake of mashed potatoes and cabbage. It is a practical way to turn cooked vegetables into a full supper, with a crunchy crust and a soft, savory center; the exact vegetables vary from kitchen to kitchen.

Ingredients

4 uncooked pork sausages, about 1 lb (450 g), preferably around 4 oz (115 g) each
2 tbsp (30 ml) neutral oil, divided
1 medium yellow onion, about 1 cup (150 g) finely chopped
3 cups (450 g) cold mashed potatoes, plain or lightly seasoned
2 cups (150 g) cooked cabbage, thoroughly drained and roughly chopped
1 tbsp (15 g) unsalted butter
½ tsp (3 g) fine salt, plus more as needed
¼ tsp (1 g) freshly ground black pepper
1 tsp (5 g) Dijon mustard, optional
1 tbsp (15 g) chopped parsley, optional

Instructions

Prepare the vegetables. If using freshly cooked cabbage, let it cool enough to handle, then squeeze or press out excess water and chop it. Wet cabbage can make the potato mixture loose and prevent a good crust. Keep the mashed potatoes cold; chilled leftovers are easier to shape and brown.
Brown and cook the sausages. Heat 1 tbsp (15 ml) oil in a large, lidded skillet over medium heat. Add the sausages and brown them on all sides, turning as needed, for about 6 minutes. Add 2 tbsp (30 ml) water and cover the skillet. Cook for another 8–10 minutes, turning once, until cooked through. Check the center of the thickest sausage with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum for ground pork sausage. Transfer the sausages to a plate and keep warm. If the pan is dry, add a splash of water and scrape up browned bits; leave the remaining flavorful drippings in the skillet.
Soften the onion. Add the butter and chopped onion to the skillet. Cook over medium heat for 4–5 minutes, stirring, until the onion is soft and lightly golden. If it begins to catch, lower the heat and add 1 tbsp (15 ml) water.
Mix the bubble and squeak. In a bowl, combine the mashed potatoes, drained cabbage, onion, salt, pepper and mustard if using. Stir just until evenly mixed; avoid beating the potatoes, which can make them gluey. Taste and adjust the seasoning, remembering that leftover mash may already contain salt.
Form and brown the potato cake. Add the remaining 1 tbsp (15 ml) oil to the skillet and spread it over the base. Press the potato mixture into an even layer about 1 inch (2.5 cm) thick. Cook uncovered over medium-low heat for 8–10 minutes, without stirring, until the underside is deep golden and releases from the pan when eased with a thin spatula.
Flip and finish. For an easier flip, slide the cake onto a large plate, place the skillet upside down over the plate, then invert the plate and pan together. Alternatively, divide the mixture into four smaller patties and turn them individually with a wide spatula. Cook the second side for 7–9 minutes, until crisp and hot throughout. Slice the sausages and return them to the pan for the final 1–2 minutes to warm, or serve them on top. Scatter with parsley if desired.

Tips

Dry cabbage well. Excess water makes the mixture soft and steamy rather than crisp. If using frozen cabbage, thaw and drain it before measuring.
Use a broad skillet. A 10- to 12-inch (25- to 30-cm) skillet gives the cake room to brown. A nonstick or well-seasoned pan makes flipping easier; use a little more oil if the mixture sticks.
Don’t rush the crust. Medium-low heat gives the center time to heat while the outside browns. If the base is darkening too quickly, reduce the heat; if it looks pale after 8 minutes, give it a few more minutes before flipping.
Keep the mixture adaptable. Use leftover cooked potatoes and cabbage, but avoid mash made very loose with milk. Savoy or green cabbage works well; kale or Brussels sprouts can substitute, though they bring a stronger flavor.

Serving Suggestions

Serve the hot potato-and-cabbage cake with the sausages alongside or arranged over the top. A fried egg, brown sauce, mustard or onion gravy makes it a more substantial plate, while pickled onions or chutney add a sharp contrast to the rich potatoes. For a lighter meal, add peas, steamed green beans or a simply dressed salad.

Variations

Replace the cabbage with an equal amount of cooked kale, Brussels sprouts or a mixture of leftover greens. For a milder, sweeter flavor, use cooked leeks. Add up to ½ cup (60 g) grated mature cheddar to the potato mixture, keeping in mind that cheese can make the cake softer and more prone to sticking. Pork sausages can be swapped for chicken or turkey sausages, but follow the package directions and check poultry sausage reaches 165°F (74°C) with a food thermometer. For a meat-free version, serve the bubble and squeak with vegetarian sausages, cooked separately according to their package instructions.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Store the sausage and potato cake together or separately for 3–4 days. For longer storage, freeze cooled portions in airtight freezer-safe packaging for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat portions in a lightly oiled skillet over medium-low heat, turning once, until steaming hot and crisp again. You can also reheat them in a 350°F (175°C) oven, covered loosely at first and uncovered for the last few minutes to restore the crust. Any leftovers containing sausage must reach 165°F (74°C) throughout when reheated, checked with a food thermometer. Reheat only the portion you plan to eat.

Frequently Asked Questions

Why is it called bubble and squeak?
The name is commonly associated with the sounds the ingredients make as they cook in a pan. It is a traditional British way of using cooked potatoes and vegetables, and households vary the ingredients and shape.

Can I make it with uncooked potatoes and cabbage?
This recipe is designed for already-cooked potatoes and cabbage, so they can heat through and form a crust without the center staying raw. Cook and drain the vegetables first, then cool them before mixing. Raw potatoes take much longer and need a different method.

Can I make the potato mixture ahead?
Yes. Mix the cooled potatoes, cabbage and seasonings, cover, and refrigerate for up to 24 hours. Cook the sausages and assemble the skillet when ready to serve; cold mixture may need a few extra minutes to heat through.

How do I stop the cake from falling apart?
Drain the cabbage thoroughly, use cold rather than loose, freshly made mash, and press the mixture firmly into the pan. Let the first side develop a crust before flipping. If a full-size flip feels risky, make four smaller patties instead.

Can I use leftover cooked sausages?
Yes. Slice fully cooked sausages and warm them in the skillet after the potato cake has browned, or serve them on the side. Refrigerated leftovers should be reheated to 165°F (74°C). Do not leave cooked sausages at room temperature for more than 2 hours.

Is bubble and squeak meant to be a single cake?
It can be cooked as one large skillet cake or as smaller patties. A large cake gives a soft center and makes a striking serving, while patties are easier to flip and offer more crisp edges.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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