Brandt & Levie Sausage in Curry Sauce with Crispy Onions
over cheesy mash with green beans4.5(662)
Calories
:
841 kcalProtein
:
27.5g proteinTotal
:
25 minutesDifficulty
:
EasyNew Ingredient
Allergens:
- Selderij
- Mosterd
- Tarwe
- Milk (including lactose)
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
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.
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 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: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
15 g
Grated Gouda
(Contains: Milk (including 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
Energy (kJ)3518 kJ
Calories841 kcal
Fat49.8 g
Saturated Fat24.5 g
Carbohydrate71.7 g
Sugar12.1 g
Dietary Fiber13 g
Protein27.5 g
Salt1.9 g
Potassium1570.3 mg
Calcium121.5 mg
Iron1.9 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
•Pan with Lid
•Fryingpan with lid
•Whisk
•Potato Masher
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Serve the mash, green beans and sausage on plates.
- Pour over the curry sauce and garnish with the crispy onions.
