Gramigne: Cabbage and Sausage

• 200 g gramigne
• 200 g Italian sausage, skins removed
• 200

In a fairly small pan, fry the sausage meat and cabbage with the butter and bay over a low heat. Break the meat up with a spoon, cooking until the cabbage is sweet, soft and partly caramelised – around half an hour. Add the stock and milk and simmer gently until the sauce is thick and creamy, a further 20 minutes.

As mealtime approaches, put the pasta on to boil as usual. Drain when sli