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Brandt & Levie Sausage with Roast Potatoes

Name: Brandt & Levie Sausage with Roast Potatoes with sage, apple, carrot & homemade onion jus
Total time: 50m
Yield: 2
Ingredients: 1 piece Red onion; 1 piece Apple; 1 piece Carrot; ⅔ piece Yellow carrot; 400 g Potatoes; 10 g Fresh sage; 2 piece Pork sausage with Cheddar and red onion; 40 g Onion chutney; 1 tablespoon [Plant-based] butter; 50 milliliters Low sodium chicken stock; ½ tablespoon Olive oil; to taste Salt and pepper

with sage, apple, carrot & homemade onion jus

4.5(1K)

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Calories

682 kcal

Protein

21.1g protein

Difficulty

Medium

Calorie Smart

Extra Veggies

Family

One-Pot Dish

Special Ingredient

Allergens:

Melk (inclusief lactose)
Selderij
May contain traces of allergens

There is an improved ingredient in your box! The Brandt & Levie pork sausage with cheddar and braised onion in your box has been improved and now consists of 8% chickpeas, without compromising on taste and bite. Chickpeas have a significantly lower environmental impact than meat, so you can enjoy this delicious sausage responsibly.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ piece

Red onion

½ piece

Apple

1 piece

Carrot

⅓ piece

Yellow carrot

200 g

Potatoes

5 g

Fresh sage

(Contains: Selderij, May contain traces of allergens)

1 piece

Pork sausage with Cheddar and red onion

(Contains: Melk (inclusief lactose))

20 g

Onion chutney

Not included in your delivery

½ tablespoon

[Plant-based] butter

25 milliliters

Low sodium chicken stock

¼ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2855 kJ

Calories682 kcal

Fat35.4 g

Saturated Fat14.3 g

Carbohydrate70.9 g

Sugar23.9 g

Dietary Fiber11.3 g

Protein21.1 g

Salt1.3 g

Potassium1249.2 mg

Calcium59 mg

Iron0.9 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

•Bowl

•Baking Sheet with Baking Paper

•Fryingpan with lid

Cooking Steps

Preheat the oven to 200°C.
Chop the onion into chunky half rings. Core the apple and cut into wedges.
Cut the carrots into 5cm long batons of around 1cm thickness.
Wash the potatoes and dice into 2cm chunks. Roughly chop the sage.

Transfer the potatoes, carrots, onion and apple to a bowl (see Tip).
Lightly drizzle with olive oil and season with salt and pepper, then toss well to coat.

Tip: to save time washing up, you can also transfer the vegetables directly to the parchment-lined baking sheet.

Transfer the vegetables and apple to a parchment-lined baking sheet and roast for 20 - 25 minutes, then add the sage and toss well.
Return to the oven for another 10 - 15 minutes or until golden-brown.
Prepare the stock in the meantime.

Melt a knob of butter in a frying pan over medium-high heat. Fry the sausage for 2 - 3 minutes until evenly browned, then cover with the lid. Cook for 8 - 10 minutes over medium heat, turning regularly.
Add the onion chutney and the stock, then bring to the boil and simmer for 1 minute.
Serve the roasted vegetables with the sausage and pour over the jus.