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'Stamppot' with Smoked Sausage

'Stamppot' with Smoked Sausage

'Stamppot' with Smoked Sausage

with bacon lardons, onion jus & kale

There is a special ingredient in your box! This season's vegetable, kale, is robust and tastes even sweeter after a frost, making it a true winter staple!

Tags:

Seasonal

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

1 piece

Onion

40 g

Onion chutney

150 g

Shredded kale

½ piece

Smoked pork sausage

25 g

Bacon lardons

Not included in your delivery

50 milliliters

Low sodium vegetable stock

1 tablespoon

[Plant-based] butter

1

[Plant-based] milk

1 teaspoon

Mustard

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3563 kJ

Calories852 kcal

Fat46.8 g

Saturated Fat20.9 g

Carbohydrate71.3 g

Sugar22.2 g

Dietary Fiber18.7 g

Protein29.9 g

Salt3.7 g

Trans Fat0.1 g

Potassium151.8 mg

Calcium33 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Small sauce pan

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Prepare

1

Wash or peel the potatoes and cut into rough chunks, then transfer to a pot or saucepan.
Add the kale and a pinch of salt, then cover with water. Bring to the boil and cook for 13 minutes.
Take the smoked sausage out of its packaging, then add it to the same pot and cook for 7 minutes.
Reserve some of the cooking liquid, then drain and set aside.

Make the jus

2

Prepare the stock.
Slice the onion into half rings.
Melt half of the butter in a small saucepan over medium heat. Fry the onion for 2 - 3 minutes, then add the onion chutney and the stock.
Bring to the boil, then allow to reduce gently for 6 - 8 minutes.

Fry the bacon lardons

3

Heat a clean frying pan over high heat.
Fry the bacon lardons for 6 - 8 minutes until done (see Tip).

Health Tip: this recipe is high in salt. If you're watching your salt intake, use just half of the bacon lardons. You can use the rest another time.

Serve

4

Mash the potatoes and kale with the rest of the butter and a splash of milk or reserved cooking liquid as preferred.
Stir in the mustard and season to taste with salt and pepper.
Halve the sausage.
Serve the 'stamppot' on plates and top with the sausage, bacon lardons and onion jus.

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