'Stamppot' with Smoked Sausage
with bacon lardons, onion jus & kale4.0(152)
Calories
:
852 kcalProtein
:
29.9g proteinDifficulty
:
MediumSeasonal
There is a special ingredient in your box! This season's vegetable, kale, is robust and tastes even sweeter after a frost, making it a true winter staple!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
1 piece
Onion
40 g
Onion chutney
150 g
Shredded kale
½ piece
Smoked pork sausage
25 g
Bacon lardons
Not included in your delivery
50 milliliters
Low sodium vegetable stock
1 tablespoon
[Plant-based] butter
1
[Plant-based] milk
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3563 kJ
Calories852 kcal
Fat46.8 g
Saturated Fat20.9 g
Carbohydrate71.3 g
Sugar22.2 g
Dietary Fiber18.7 g
Protein29.9 g
Salt3.7 g
Trans Fat0.1 g
Potassium151.8 mg
Calcium33 mg
Iron0.3 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
•Small sauce pan
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Wash or peel the potatoes and cut into rough chunks, then transfer to a pot or saucepan.
- Add the kale and a pinch of salt, then cover with water. Bring to the boil and cook for 13 minutes.
- Take the smoked sausage out of its packaging, then add it to the same pot and cook for 7 minutes.
- Reserve some of the cooking liquid, then drain and set aside.
2
- Prepare the stock.
- Slice the onion into half rings.
- Melt half of the butter in a small saucepan over medium heat. Fry the onion for 2 - 3 minutes, then add the onion chutney and the stock.
- Bring to the boil, then allow to reduce gently for 6 - 8 minutes.
3
- Heat a clean frying pan over high heat.
- Fry the bacon lardons for 6 - 8 minutes until done (see Tip).
Health Tip: this recipe is high in salt. If you're watching your salt intake, use just half of the bacon lardons. You can use the rest another time.
4
- Mash the potatoes and kale with the rest of the butter and a splash of milk or reserved cooking liquid as preferred.
- Stir in the mustard and season to taste with salt and pepper.
- Halve the sausage.
- Serve the 'stamppot' on plates and top with the sausage, bacon lardons and onion jus.
