Chicken Sausages with Parmigiano Reggiano
with tomato tapenade, baby potatoes & vegetables
These chicken sausages are made from local free-range chicken and seasoned with bell pepper, oregano and thyme - and they contain less salt!
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
200 g
Baby potatoes
2 piece
Chicken sausage
½ piece
Red onion
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
100 g
Broccoli
½ piece
Bell pepper
½ piece
Garlic
½ sachet(s)
Sicilian-style herb mix
20 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
Not included in your delivery
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Boil the baby potatoes for 12 - 15 minutes until done.
Did you know... baby potatoes are always eaten with the skin on, which means they provide more fibre and vitamins; in particular vitamin B6, which is important for metabolic health.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli with the baby potatoes for 4 - 6 minutes, then drain and set aside.
- Meanwhile, cut the bell pepper into strips.
- Slice the onion into half rings and crush or mince the garlic.
- Melt the butter in a frying pan over medium-high heat.
- Fry the chicken sausages for 2 - 3 minutes until evenly browned, then add the bell pepper, onion and garlic and fry for 1 - 2 minutes.
- Cover with the lid and fry for 4 minutes over medium-high heat. Add the Sicilian-style herbs and fry for 1 more minute, or until the sausages are done.
- Turn the sausages regularly and season to taste with salt and pepper.
- Grate the Parmigiano Reggiano.
- Stir the tomato tapenade into the broccoli and baby potatoes, seasoning to taste with salt and pepper.
- Serve the broccoli and baby potatoes on plates. Top with the fried vegetables and the sausages.
- Garnish with the Parmigiano Reggiano to finish.
