Spook-tacular Chicken Sausages with Cheesy Monster Mash
with cauldron-braised red cabbage, apple & nightmarish nutmeg4.5(152)
Calories
:
763 kcalProtein
:
31.8g proteinDifficulty
:
MediumExtra Veggies
Allergens:
- Melk (inclusief lactose)
Braising is a cooking technique in which food is lightly fried before being stewed, or cooked in a small amount of liquid. It's perfect for keeping food moist and locking in lots of flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Onion
½ piece
Apple
1 pinch
Nutmeg
100 g
Shredded red cabbage
½ teaspoon
Ground cinnamon
250 g
Potatoes
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
2 piece
Chicken sausage
Not included in your delivery
1 teaspoon
Mustard
1 tablespoon
White balsamic vinegar
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Brown sugar
120 milliliters
Water
1.5 tablespoon
[Plant-based] butter
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3190 kJ
Calories763 kcal
Fat32.4 g
Saturated Fat19.7 g
Carbohydrate84.8 g
Sugar31.7 g
Dietary Fiber14.5 g
Protein31.8 g
Salt2.4 g
Potassium1300 mg
Calcium50.5 mg
Iron1.4 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
•Casserole with Lid
•Pan
•Potato Masher
•Fryingpan with lid
Cooking Steps
1
- Chop the onion. Peel and core the apple, then dice it.
- Grate a pinch of nutmeg with a microplane.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the onion with half of the nutmeg for 2 – 3 minutes, then gradually stir in the red cabbage.
- Add the apple and the white balsamic vinegar and fry for 4 – 5 minutes over low heat, covered.
2
- Add the brown sugar, the cinnamon and a generous pinch of salt, then pour in the water (see pantry for amount).
- Mix well, then cover with the lid and allow to stew for 45 minutes over medium-high heat, or until the cabbage is soft (see Tip).
- Stir regularly, adding more water as necessary if it gets too dry.
Tip: if it isn't done yet, continue cooking and add extra water as necessary.
3
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Thoroughly wash or peel the potatoes and cut them into rough pieces.
- Boil the potatoes for 12 – 15 minutes until done, then drain. Mash with the cheese and the mustard, along with a splash of milk and a knob of butter.
- Season to taste with salt and pepper, then stir in the rest of the grated nutmeg as preferred.
4
- Melt a knob of butter in a frying pan over medium-high heat. Fry the sausages for 3 minutes until evenly browned.
- Cover with the lid and fry for 6 more minutes over medium heat, turning regularly.
- Serve the sausages with the cheesy mash and the braised cabbage alongside.
