Smoked Sausage with Bacon Brussels Sprouts

Name: Smoked Sausage with Bacon Brussels Sprouts with 'hutspot' & onion chutney
Total time: 25 min
Yield: 2
Cuisine: Belgian
Ingredients: 400 g Potatoes; 150 g Brussels sprouts; 300 g Pre-cut carrot & onion; 1 piece Smoked pork sausage; 25 g Bacon lardons; 80 g Onion chutney; 2 teaspoon Mustard; 1 tablespoon White balsamic vinegar; ½ piece Low sodium vegetable stock cube; 2 [Plant-based] milk; 2 tablespoon [Plant-based] butter

with 'hutspot' & onion chutney

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Brussels sprouts are named after the Belgian city of Brussels. While they're not originally from Brussels, they owe their name to the fact that they used to be regularly cultivated in the areas surrounding the city.

Allergens:

Selderij

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potatoes

75 g

Brussels sprouts

(Contains: Selderij)

150 g

Pre-cut carrot & onion

½ piece

Smoked pork sausage

15 g

Bacon lardons

40 g

Onion chutney

Not included in your delivery

1 teaspoon

Mustard

½ tablespoon

White balsamic vinegar

¼ piece

Low sodium vegetable stock cube

[Plant-based] milk

1 tablespoon

[Plant-based] butter

Nutrition Values

Energy (kJ)3248 kJ

Calories776 kcal

Fat43.6 g

Saturated Fat19.7 g

Carbohydrate65.4 g

Sugar22.1 g

Dietary Fiber15.5 g

Protein24.2 g

Salt3.4 g

Potassium309 mg

Calcium22.5 mg

Iron0.5 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

•Lid

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Boil plenty of water in a pot or saucepan for the potatoes and crumble in the stock cube (see pantry for amount).
Boil another pot or saucepan of water for the Brussels sprouts.
Wash or peel the potatoes and cut them into rough chunks.
Cut off the base of the Brussels sprouts and discard.

In the stock, boil the potatoes with the carrot and onion for 15 - 18 minutes, covered.
Reserve some of the cooking liquid, then drain and set aside.
Meanwhile, take the smoked sausage out of its packaging. Boil the sausage with the Brussels sprouts for 6 - 8 minutes in the other pan, covered.
Set the sausage aside, then drain and rinse the sprouts.

Melt half of the butter in a frying pan over medium-high heat and fry the bacon lardons for 2 - 3 minutes until done.
Add the Brussels sprouts and fry for 4 - 6 minutes, then deglaze with the white balsamic vinegar and cook for 1 more minute.

Did you know... Brussels sprouts are high in vitamin C, iron (for healthy energy levels), vitamin E (for a strong immune system) and fibre (to keep your gut healthy).

Mash the potatoes, carrot and onion with the milk, the mustard and the rest of the butter.
Add a splash of the reserved cooking liquid as necessary.
Serve the 'hutspot' on plates and top with the bacon-Brussels sprouts.
Halve the sausage and serve this and the onion chutney alongside.