Jamie Oliver's Bubble and Squeak is a cabbage and potato stew with sausages and onion gravy.

Ingredients:

• 700 g potatoes, peeled and chopped
• 500 g of any winter vegetables (carrots, Brussels sprouts, rutabaga, turnips, onions, leeks, Savoy cabbage, etc.), peeled and cut into equal pieces
• 1 (200 g) package of chestnuts
• 60 g butter
• 6 pork sausages for frying
• 6 raw venison or beef sausages
• A small bunch of fresh rosemary, leaves finely chopped
• Nutmeg, for grating
• 3 red onions, peeled and finely chopped
• A few bay leaves
• 1 tbsp. wheat flour
• 1/2 cup balsamic vinegar
• 1 cup and 1 tablespoon of chicken broth

Preparation:

1. Cook the potatoes and vegetables in a pot of boiling water for 15-20 minutes. When the vegetables are cooked, drain the water and set aside.
   
   Heat a little olive oil and 30g of butter in a large frying pan and add the chestnuts. When they begin to sizzle, add the potatoes and vegetables.
   
   Using a spoon, mash the vegetables in the pan, then form them into a pancake shape. Fry over medium heat for about 30 minutes, checking every 5 minutes. When the bottom is browned, flip the pancake. You want the vegetables to crisp up.
2. Preheat oven and baking dish to 220°C.
   
   Roll the pork sausages around each other and distribute the minced meat into one long sausage. Do the same with the venison or beef sausages. Flatten them slightly to make them flat. Brush with olive oil and sprinkle with black pepper, rosemary, and nutmeg. Place the sausages next to each other and roll them up like a licorice wheel! Pierce them crosswise with two skewers to hold them together.
   
   Remove the preheated baking dish from the oven. Drizzle with olive oil and add the onion. Place the sausage on top of the onion and insert a bay leaf between the sausages.
3. Add a little more oil and cook in the preheated oven for about 40 minutes, or until golden brown and crispy. When the sausage and onions are done, the bubble-and-squeak fry should be done too. If it's still not browned, cook for another 5 minutes.
   
   Place the sausage on a plate and place the pan with the onions on the stove. Reduce the heat and add the flour, balsamic vinegar, and broth. Bring to a boil and let it thicken to a gravy consistency, stirring occasionally. Season to taste.
4. Remove the skewers and cut the sausage into pieces. Serve the roast with a generous portion of sausage, a spoonful of onion gravy, and garnish with herbs such as watercress, if desired.