Recipe: Bubble and Squeak Casserole

Bubble and Squeak Casserole
Source: rec.food.cooking/H-ko

Here is one of our all-time favorites. I apologize for the vague quantities and directions - there is no written recipe, and I don't really measure, so I have had to guess. But it is a *very* forgiving and flexible recipe. It is inspired by Bubble and Squeak, which is a British potato, sausage, and cabbage saute.
Serves 6-8 or maybe more, depending on appetite

6 large russet potatoes (or equivalent of another variety)
milk, butter, and salt and pepper to taste for mashed potatoes
16 oz smoked sausage or kielbasa, cut into 2-3 inch pieces
1/2 small cabbage, trimmed, cored, and coarsely shredded
1 med onion trimmed, sliced 1/8-1/4 inch thick, then quartered
butter and olive oil for cooking (or whatever fats/oils you prefer)
salt and pepper
2 cups shredded cheddar cheese
Worcestershire sauce (optional)

Boil potatoes until tender. Meanwhile, saute cabbage and onions in butter and oil over med heat until transparent and slightly golden. Cook sausage in a frying pan until hot and browned a little, or microwave until hot. Drain on paper toweling. When potatoes are tender, mash with butter, milk, and salt and pepper until smooth and of a thick but spreadable consistency.

Spread potatoes in bottom and up sides of a 14x9 inch casserole. Spread cabbage mixture over potatoes. Place sausage pieces evenly over cabbage. Top with shredded cheese.

Bake uncovered at 350 F for 20-25 min, until hot and bubbling and cheese has melted. Serve sprinkled with Worcestershire sauce (if desired) to taste.

This is a filling and fairly complete meal, and it is very good with a hearty ale! It also is very good reheated ;-)