Hearty Cheddar Sausage Stew
with home made fries & endive slaw
Cinnamon comes from the bark of the cinnamon tree and has been harvested for thousands of years. It was once so valuable, ancient civilisations considered it even more precious than gold!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Pork sausage with Cheddar and red onion
(Contains: Melk (inclusief lactose))
250 g
Potatoes
1 piece
Garlic
½ piece
Onion
½ piece
Leek
¼ piece
Carrot
½ piece
Endive
1 piece
Bay leaf
⅓ sachet(s)
Greek-style spice mix
Not included in your delivery
150 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
White wine vinegar
½ tablespoon
Mustard
1 teaspoon
Flour
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C and prepare the stock.
- Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness.
- Transfer to a bowl and drizzle with olive oil. Season the fries with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
- Slice the leek into thin rings.
- Finely dice the carrot and slice the onion into half rings.
- Crush or mince the garlic.
- Cut open the sausage and squeeze the meat out of the skin.
- Melt a knob of butter in a deep frying pan over medium heat. Fry the garlic and onion for 2 - 3 minutes.
- Add the flour, the Greek-style spice mix (see Tip), the leek and the carrot. Mix well and fry for 2 - 3 minutes.
- Add the sausage meat and fry for another 2 - 3 minutes, separating it as you do so.
- Deglaze with the stock, then add the bay leaf and the mustard. Season to taste with salt and pepper.
TIp: The Greek-style spice mix is quite strong, so take care to only add a little bit at first and then taste, adding more if preferred.
- Cover with the lid and bring to the boil, then allow to stew for 10 minutes.
- Remove the lid and allow to reduce for 5 minutes, or until it reaches the desired consistency.
- Halve the endive lengthways and remove the tough core.
- Finely chop the endive and transfer to a bowl.
- Add the mayonnaise, honey and the white wine vinegar, then mix well to combine, seasoning to taste with salt and pepper.
- Remove the bay leaf from the stew, then serve on plates with the fries and the endive salad alongside.
- Serve with some extra mayonnaise alongside as preferred.
