Brandt & Levie Sausage in Curry Sauce with Crispy Onions
over cheesy mash with green beans
There is a new ingredient in your box! Together with Brandt & Levie, we are introducing a new flavour of pork sausage containing aromatic curry spices. This unique combination gives a spicy, slightly sweet and savoury twist to their classic artisanal sausage.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Pork sausage with curry spices
½ piece
Onion
½ piece
Garlic
½ piece
Carrot
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
100 g
Green beans
250 g
Potatoes
15 g
Crispy fried onions
(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
100 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
½ teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside.
- Discard the tips of the green beans, then transfer to a pot or saucepan and cover with a shallow layer of water.
- Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 8 - 10 minutes.
- Prepare the stock.
- Slice the onion into half rings and crush or mince the garlic. Slice the carrot into thin crescents.
- Melt a knob of butter in a frying pan over medium-high heat and fry the sausage for 2 - 3 minutes until evenly browned.
- Add the carrots, then reduce the heat to medium and cover with the lid.
- Fry for 8 - 10 minutes, turning regularly, then remove the sausage and set aside.
- Add the garlic and onion to the carrots and fry for 1 - 2 minutes over medium-high heat.
- Add the curry powder and fry for 1 more minute.
- Add the flour and fry for 1 minute, then gradually whisk in the stock.
- When it is fully incorporated, stir in half of the mustard. Season to taste with salt and pepper.
- Return the sausage to the pan and simmer for 2 - 3 minutes over low heat.
- Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the cheese and the rest of the mustard, then season to taste with salt and pepper.
- Serve the mash, green beans and sausage on plates.
- Pour over the curry sauce and garnish with the crispy onions.
