9 Reviews of Bubble and Squeak

From: Northern_Reflectionz

On Oct 7, 2005

I think this dish originally comes from Newfoundland Canada. I didn't have sausages, but had sausage meat, so used that instead. It smelled SO delicious when it was cooking. I used buttered cornflake crumbs instead of breadcrumbs for extra 'kick' Excellent dish. Will use it again! Thanks Kaarin!

From: bluemoon downunder

On Oct 5, 2005

Bubble and Squeak sounds like fun: it’s a name that has always appealed to, I suppose, my child self. This recipe is quite different from my Bubble and Squeak Cakes Bubble and Squeak Cakes and from other Bubble and Squeak recipes I’ve tried but interestingly I could still see the strong family connection! I kept pretty much to the proportions but played around with the recipe just a tiny bit: I used ground veal/pork instead of sausage, unsalted butter (as I always do), and reduced the butter and flour slightly (just 3 tablespoons of each) and I used 1% fat milk. I sautéed the cabbage (in a non-stick pan) with two rashers of rindless bacon, chopped and with all fat removed. I’ve always found (with constant stirring, that’s still enough fat to crisp the bacon and wilt the cabbage). I also added 3 cloves of chopped garlic in with the onion. Yet another version of a traditional dish which encourages improvisation! Comfort food par excellence: thank you for sharing this recipe, Kaarin!

From: Bluenoser

On Oct 6, 2005

Tried this tonight for supper for something different and it turned out very well. A great and intresting recipe. Thanks.

From: Gwen35

On Aug 19, 2007

I was going to post my own recipe for Fanny Farmer's Bubble & Squeak, but it is almost identical to yours. It is just a warm, wonderful recipe, and cabbage is one of our favourite veggies. The only thing I do different is use shredded sharp Cheddar instead of bread crumbs (they have never appealed to me on anything). Anyone who likes cabbage should try this one!!

From: PanNan

On Nov 27, 2006

We'd never had bubble and squeak before, and we loved this. I had previously made Old Fashioned English Spiced Pork and Herb Sausages, and had not formed the meat into sausages. It was delicious with this recipe. A real winner.

From: Burned Toast

On May 3, 2007

This was the best! I love creamy sauces with sausage, and this fit the bill. I actually doubled the cabbage and white sauce, which made it extra soupy. But, that was okay by me. I told my husband I could just eat the white sauce, and he agreed! The roux took longer to bubble, and I had to keep turning it up until I got to medium-high. I also had to stick the cabbage into the refrigerator because it kept cooking as it sat in the metal bowl after I removed it from the boiling water. The baking time was exactly right - 30 minutes. This was actually fun to make, and I would enjoy making it again! I might consider using half butter and half margarine or substituting turkey sausage to keep the fat grams to an acceptable level, but somehow, I don't think I will change a thing Thank you!!

From: Tera Lynn

On Jun 25, 2008

This was EXCELLENT! I was little unsure of the cabbage being soggy but it was not the case. This is time consuming from start to end product, but definitely worth it!! My family RAVED about it!

From: Siava

On Mar 27, 2008

This is a great recipe that I'll definitely make again. Thanks for posting it!

From: Tallbirdmace

On Feb 11, 2008

LOVELY. Thank you for reminding me of happy memories Kaarin. The only thing I added was 2 teaspoons of dry English Mustard to the white sauce, which gave it some whollop. This dish so reminded me of home(the UK, stomps in the country and a good pint in the pub on a drizzly day. Even my Texan husband LOVED it, I just didn't tell him there was cabbage in it!