Smoked Sausage with 'Sinterklaas Stamppot'
with bacon lardons, onion jus & apple4.5(432)
Calories
:
882 kcalProtein
:
26.2g proteinDifficulty
:
MediumSeasonal
This is Sinterklaas' favourite recipe when he's in the Netherlands! You can even see Bakpiet preparing this 'stamppot' in 'The Sinterklaas Club Film: A Crazy Animal Farm', in cinemas now!
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
Red onion
40 g
Onion chutney
75 g
Shredded kale
½ piece
Smoked pork sausage
½ piece
Apple
25 g
Bacon lardons
Not included in your delivery
75 milliliters
Low sodium beef stock
½ tablespoon
Balsamic vinegar
1.25 tablespoon
[Plant-based] butter
½ tablespoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3690 kJ
Calories882 kcal
Fat48.8 g
Saturated Fat22.3 g
Carbohydrate84.6 g
Sugar31.2 g
Dietary Fiber12 g
Protein26.2 g
Salt3.8 g
Potassium1322.3 mg
Calcium41.5 mg
Iron1.2 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
- Boil plenty of salted water in a pot or saucepan. Wash or peel the potatoes and cut into rough chunks.
- Parboil the potatoes with the kale for 8 - 10 minutes.
- Take the smoked sausage out of its packaging, then transfer to the pot.
- Cook alongside for 7 minutes, then drain everything and set aside.
2
- Prepare the stock and slice the onion into half rings.
- Melt a knob of butter in a small saucepan over medium heat and fry the onion for 2 - 3 minutes.
- Add the onion chutney, the stock and the balsamic vinegar.
- Bring to the boil, then allow to reduce gently for 8 - 10 minutes.
3
- In the meantime, dice the apple.
- Melt a knob of butter in a frying pan over medium-high heat (see Tip).
- Fry the bacon lardons with the apple for 3 - 4 minutes per side.
- Drizzle with the honey, then remove from the heat.
Tip: use an extra pan if you're cooking for more than three people.
4
- Mash the potatoes and the kale with the mustard, a small knob of butter and a splash of milk. Season to taste with salt and pepper.
- Serve the 'stamppot' on plates with the apple and bacon lardons alongside.
- Slice up the sausage and arrange on top in an 'S' shape (or if preferred, just halve it and serve normally).
- Finish with the onion jus.
