Smoked Sausage with Bacon Brussels Sprouts
with 'hutspot' & onion chutney
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.
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
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
1
[Plant-based] milk
1 tablespoon
[Plant-based] butter
Nutrition Values
Utensils
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.
