Smoked Sausage with Bacon-Brussels Sprouts
with 'hutspot' & onion chutney
There is a seasonal ingredient in your box! Brussels sprouts are the ultimate winter vegetable: fresh, nutritious and full of flavour. They're especially delicious on cold days in savoury stews, or when roasted in the oven.
Tags:
Seasonal
Allergens:
Selderij
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
40 g
Onion chutney
20 g
Bacon lardons
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
White balsamic vinegar
1 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3271 kJ
Calories782 kcal
Fat44.6 g
Saturated Fat19.9 g
Carbohydrate69.3 g
Sugar23 g
Dietary Fiber12.2 g
Protein24 g
Salt3.6 g
Potassium1195 mg
Calcium36.5 mg
Iron1.1 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
1
- Boil plenty of water in two pots or saucepans.
- Wash or peel the potatoes and cut them into rough chunks.
- In one of the two pots, crumble in the stock cube (see pantry for amount) and boil the potatoes with the carrot and onion for 15 - 18 minutes. When finished, drain and set aside.
2
- Meanwhile, cut off the base of the Brussels sprouts and discard.
- Take the smoked sausage out of its packaging.
- In the other pot, boil the sausage with the Brussels sprouts for 6 - 8 minutes, covered.
- Remove the sausage and set aside, then drain and rinse the sprouts.
3
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the bacon lardons for 2 - 3 minutes.
- Add the Brussels sprouts and fry for 4 - 6 minutes.
- Deglaze with the white balsamic vinegar and cook for 1 more minute.
4
- Mash the potatoes and vegetables with a knob of butter and a splash of milk.
- Stir in the mustard, then season to taste with salt and pepper.
- Serve the 'hutspot' on plates and top with the bacon-Brussels sprouts.
- Halve the sausage and serve this and the onion chutney alongside.
