Classic Belgian 'Hutsepot' with Pork Sausage
with Brussels sprouts, leek & carrot4.0(29)
Calories
:
650 kcalProtein
:
26.5g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Selderij
- Selderij
- May contain traces of allergens
- Mosterd
- Soja
- Gluten
- Ei
Aside from adding depth and complexity to dishes, bay leaves are surprisingly useful in repelling insects with their strong, bitter scent. So if you're worried about pests in your pantry or garden, keep this herb handy!
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
Carrot
½ piece
Leek
200 g
Potatoes
50 g
Brussels sprouts
(Contains: Selderij)
5 g
Fresh thyme
(May be present: Selderij)
1 piece
Bay leaf
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
Not included in your delivery
1 teaspoon
Mustard
375 milliliters
Low sodium beef stock
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2720 kJ
Calories650 kcal
Fat33.6 g
Saturated Fat15.3 g
Carbohydrate60.9 g
Sugar16 g
Dietary Fiber13.8 g
Protein26.5 g
Salt2.5 g
Trans Fat0.2 g
Potassium1632 mg
Calcium118.5 mg
Iron1.9 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
•Soup pan with lid
Cooking Steps
1
- Prepare the stock.
- Roughly chop the onion. Peel the carrot and cut into crescents of around 1cm thickness. Wash the leek and slice into rounds of around 1cm thickness.
- Wash or peel the potatoes and cut into quarters, or any larger ones into eighths.
- Clean the sprouts and use the tip of the knife to score an 'X' shape in the base of each sprout, so as to ensure they cook more quickly.
2
- Melt a generous knob of butter in a large soup pot over medium-high heat. Fry the onion with the thyme stalks and the bay leaf for 1 - 2 minutes.
- Add the carrot and the leek, then fry for 2 - 3 more minutes.
- Add the potatoes and the stock, then cover with the lid and bring to the boil.
- Allow to cook for 5 more minutes.
3
- Stir in the sprouts and the mustard, then place the sausage on top of the vegetables.
- Cover with the lid and allow to cook gently for 8 - 12 minutes over low heat, or until the potatoes and the sausage are done.
- Season to taste with salt and pepper.
4
- Remove the sausage from the pan and set aside.
- Remove and discard the thyme and the bay leaf.
- Serve the 'hutsepot' on deep plates and top with the sausage.
