These sausages are placed in a pressure pot and cooked at low pressure for two and half hours. The sausages are already cooked. Now they're being overcooked to induce them to release part of their flavor into two cups of water, to flavor vegetables, and to soften the sausages to surrealistic marshmallow texture.
Then the pot is opened, the sausages removed and three small potatoes added and cooked for fifteen minutes on low pressure.
Now the potatoes are cooked and so are the sausages. The sausages are added back to the pot with the napa cabbage and the potatoes for one minute on low pressure.
See, the very large pot must warm up and build up pressure inside before the minute starts counting. Then after one minute at pressure has passed the pot must cool down a bit before it can be opened, this counts for cooking too.
That's a lot of warm up and cool down cooking. The napa cabbage is nearly overcooked. Maybe the lid without pressure is the way to go with this delicate cabbage.
I forgot onions, and I really do miss them. My whole thing is ruined because of that.
Maybe I'll add them tomorrow, to cook by themselves in the sauce. Then reunite them with everything else as if no unfortunate allium oversight ever happened.
Yeah. That's what I'll do.
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