Pork Sausage with Brussels Sprouts 'Stamppot'
with bacon lardons, leek & Belgian spices
Brussels sprouts are small cabbages packed with fibre, vitamin C and vitamin K. This vegetable offers not only a crunchy texture, but also a healthy dose of nutrients that contribute to a balanced diet.
Tags:
Calorie Smart
•Family
•High Protein
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 Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
25 g
Bacon lardons
200 g
Potatoes
Red onion
150 g
Brussels sprouts
(Contains: Selderij)
½ teaspoon
Belgian spice mix
Onion chutney
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
Balsamic vinegar
Low sodium beef stock
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2342 kJ
Calories560 kcal
Fat26 g
Saturated Fat10.5 g
Carbohydrate50 g
Sugar6.9 g
Dietary Fiber15.2 g
Protein26.6 g
Salt1.8 g
Trans Fat0.1 g
Potassium900 mg
Calcium12 mg
Iron1 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
•Pan with Lid
•Fryingpan with lid
•Potato Masher
Cooking Steps
1
- Wash or peel the potatoes and cut into rough pieces.
- Set aside three Brussels sprouts per person, then halve the rest. Slice the leek into rings.
- 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 and cook for 10 - 12 minutes.
2
- Add the leek and cook for 2 - 3 more minutes until everything is done. Drain and set aside, covered.
- Heat a clean frying pan over medium-high heat and fry the bacon lardons for 3 - 4 minutes, then remove from the pan and set aside.
- Meanwhile, cut the reserved sprouts into half rings.
3
- Melt a knob of butter in the same 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.
4
- Mash the potatoes and vegetables with the mustard, the Belgian spices and a splash of milk. Season to taste with salt and pepper, then stir in the bacon lardons.
- Serve the mash on plates.
- Top with the sausage and garnish with the fried Brussels sprouts.
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