Brandt & Levie Sausage with Sweet Potato Mash

Name: Brandt & Levie Sausage with Sweet Potato Mash with leek, Sicilian herbs & Greek-style cheese
Total time: 30 min
Yield: 2
Cuisine: Dutch
Ingredients: 400 g Potatoes; 150 g Sweet potato; 1 piece Leek; 1 piece Carrot; 1 piece Red onion; 1 sachet(s) Sicilian-style herb mix; 50 g Greek-style cheese; 2 piece Pork sausage with marjoram & garlic; 4 tablespoon [Plant-based] butter; 60 milliliters Water for the sauce; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with leek, Sicilian herbs & Greek-style cheese

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Both sweet potatoes and regular potatoes are packed with vitamins and minerals, including vitamin A, which contributes to healthy eyes and a strong immune system.

Tags:

Family

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potatoes

75 g

Sweet potato

½ piece

Leek

½ piece

Carrot

½ piece

Red onion

½ sachet(s)

Sicilian-style herb mix

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)3805 kJ

Calories909 kcal

Fat57.1 g

Saturated Fat31.5 g

Carbohydrate70 g

Sugar17.2 g

Dietary Fiber13.6 g

Protein26.9 g

Salt2.7 g

Potassium1112.8 mg

Calcium46 mg

Iron1.3 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 with Lid

•Fryingpan with lid

•Casserole

•Potato Masher

Cooking Steps

Wash or peel all the potatoes and carrot and cut them into rough pieces, then transfer to a pot or saucepan. Submerge with water and boil for 12 - 15 minutes, covered. Reserve some of the cooking liquid, then drain and set aside.

Slice the onion into half rings. Quarter the leek lengthways and then finely chop it.

Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in our bodies' growth and function.

Melt a knob of butter in a frying pan over medium-high heat and fry the onion and the sausage for 2 - 3 minutes until the sausages are evenly browned. Cover with the lid and fry for 8 - 10 minutes over medium~~-low~~ heat, or until the sausage is done. Turn the sausage regularly. Deglaze with the balsamic vinegar and stir in the water (see pantry for amount). 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's too watery.

Melt a knob of butter in a deep frying pan over medium-high heat. Toast the Sicilian spices for 1 minute or until fragrant, then add the leek and fry for 4 - 5 minutes.

Mash the potatoes and carrot with a generous knob of butter and a splash of the reserved cooking liquid. Stir in the leek and then season to taste with salt and pepper.