Brandt & Levie Sausage with Brussels Sprouts 'Stamppot'
with bacon lardons, onion chutney & Belgian spices4.5(288)
Calories
:
750 kcalProtein
:
28.3g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Selderij
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
25 g
Bacon lardons
200 g
Potatoes
½ piece
Red onion
150 g
Brussels sprouts
(Contains: Selderij)
½ teaspoon
Belgian spice mix
40 g
Onion chutney
1 piece
Pork sausage with Cheddar and red onion
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
½ tablespoon
Balsamic vinegar
50 milliliters
Low sodium beef stock
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3139 kJ
Calories750 kcal
Fat39 g
Saturated Fat16.4 g
Carbohydrate69.5 g
Sugar21.5 g
Dietary Fiber12.3 g
Protein28.3 g
Salt2.6 g
Potassium982.3 mg
Calcium30.5 mg
Iron0.9 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.
Cooking Steps
1
- Wash or peel the potatoes and cut them into rough pieces.
- Set aside three Brussels sprouts per person, then halve the rest.
- Transfer the sprouts and potatoes to a pot or saucepan and submerge with a shallow layer of water.
- Add a generous pinch of salt, then cover with the lid. Cook for 12 - 15 minutes, then drain and set aside, covered.
2
- Heat a clean frying pan over medium-high heat.
- Fry the bacon lardons for 3 - 4 minutes, then remove from the pan and set aside.
- Meanwhile, cut the reserved sprouts into half rings and slice the onion.
- Prepare the stock.
3
- In the same pan, fry the onion for 3 - 4 minutes over medium-high heat.
- Deglaze with the balsamic vinegar and the stock.
- Add the onion chutney and mix well to combine.
- Bring to the boil and allow to gently reduce until serving.
4
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the sausage for 2 minutes until evenly browned.
- Cover with the lid and cook for 3 more minutes.
- Add the chopped sprouts and cook for 6 - 8 more minutes until the sausage is done, tossing regularly.
5
- Mash the potatoes and Brussels sprouts with a splash of milk, the Belgian spices* and the mustard. Season to taste with salt and pepper, then stir in the bacon lardons.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
Did you know... the Brussels sprouts in this recipe contain riboflavin, a vitamin that supports the maintenance of your skin and vision.
6
- Serve the 'stamppot' on plates.
- Top with the sausage and garnish with the fried Brussels sprouts.
- Finish with the onion jus.
