Brandt & Levie Cheddar Sausage
with bacon potatoes & crunchy salad4.5(108)
Calories
:
755 kcalProtein
:
25.2g proteinTotal
:
15 minutesDifficulty
:
Medium-30% carbs
Allergens:
- Melk (inclusief lactose)
All Brandt & Levie's recipes are created in-house and the pigs are reared in the Netherlands. This sausage contains cheddar and stewed onion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Pork sausage with Cheddar and red onion
(Contains: Melk (inclusief lactose))
25 g
Bacon lardons
150 g
Diced potato
75 g
Slaw mix
20 g
Arugula & lamb's lettuce
50 g
Chopped onion
1 piece
Tomato
Not included in your delivery
1 teaspoon
White balsamic vinegar
½ tablespoon
Extra virgin olive oil
¾ tablespoon
[Plant-based] butter
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3158 kJ
Calories755 kcal
Fat54.2 g
Saturated Fat20 g
Carbohydrate37.3 g
Sugar9 g
Dietary Fiber8.5 g
Protein25.2 g
Salt1.8 g
Trans Fat0.1 g
Potassium161.8 mg
Calcium7.5 mg
Iron0.2 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
•Tall-Sided Pan
•Casserole with Lid
•Salad Bowl
Cooking Steps
1
- Melt a small knob of butter in a frying pan over medium-high heat and fry the bacon lardons with the chopped onion for 2 - 3 minutes.
- Add the potatoes and fry for 10 - 12 minutes, tossing regularly and seasoning to taste with salt and pepper.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
2
- In the meantime, melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the sausage for 2 - 3 minutes until evenly browned, then cover with the lid and fry for 8 - 10 minutes or until done.
3
- In a salad bowl, combine the extra virgin olive oil with the mayonnaise and the white balsamic vinegar, then season to taste with salt and pepper.
- Dice the tomato, then add to the bowl along with the slaw mix and the lettuce. Toss well to combine with the dressing.
4
- Serve the potatoes with the sausage and drizzle with any residual cooking juices.
- Serve with the salad, along with extra mayonnaise as preferred.
