Brandt & Levie Sausage with 'Stamppot'
with Greek-style cheese, onion jus & leekCalories
:
977 kcalProtein
:
27.7g proteinTotal
:
30 minutesDifficulty
:
MediumFamily
Special Ingredient
Allergens:
- Melk (inclusief lactose)
There is a special ingredient in your box! This pork sausage is from Brandt & Levie, where they prioritize quality. The pigs are reared with friendly farmers on Dutch soil.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
150 g
Sweet potato
½ piece
Leek
½ sachet(s)
Sicilian-style herb mix
1 piece
Red onion
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
2 tablespoon
[Plant-based] butter
30 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4088 kJ
Calories977 kcal
Fat57.1 g
Saturated Fat31.4 g
Carbohydrate88.6 g
Sugar21.6 g
Dietary Fiber13.7 g
Protein27.7 g
Salt2.2 g
Trans Fat0.1 g
Potassium1309.5 mg
Calcium86 mg
Iron1.6 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.
Cooking Steps
1
- Wash or peel all of the potatoes and cut them into rough pieces.
- Transfer to a pot or saucepan and submerge with water.
- Boil the potatoes for 12 - 15 minutes, covered.
- Reserve some of the cooking liquid, then drain and set aside.
2
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the onion with the sausage for 2 - 3 minutes until the sausage is evenly browned.
- Cover with the lid and fry for 8 - 10 more minutes over medium-low heat, or until the sausage is done.
- Turn the sausage regularly.
3
- Deglaze the pan with the balsamic vinegar, then stir in the water for the sauce.
- Lower the heat and allow to reduce (see Tip).
Tip: stir in an extra splash of water if the jus is too thick, or some flour if it seems too watery.
4
- Quarter the leek lengthways and then finely chop it.
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Toast the Sicilian-style herbs for 1 minute or until fragrant.
- Stir in the leek and fry for 4 - 5 minutes.
5
- Mash the potatoes with a generous knob of butter and a splash of the reserved cooking liquid.
- Stir in the leek, then season to taste with salt and pepper.
6
- Serve everything on plates and top with the onion jus.
- Crumble the cheese over the 'stamppot'.
