Cheddar Sausage from Brandt & Levie

Name: Cheddar Sausage from Brandt & Levie with roast potatoes, carrot, apple & homemade onion jus
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Red onion; 1 piece Apple; 1 piece Carrot; ⅔ piece Yellow carrot; 300 g Potatoes; 10 g Fresh sage; 2 piece Pork sausage with Cheddar and red onion; 40 g Onion chutney; 1 tablespoon [Plant-based] butter; 50 milliliters Low sodium chicken stock; 1 tablespoon Olive oil; to taste Salt and pepper

with roast potatoes, carrot, apple & homemade onion jus

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Sage has been valued for its health properties for centuries! It's high in antioxidants, aids brain function, and can even lower blood sugar and cholesterol levels.

Tags:

Calorie Smart

•Extra Veggies

•Family

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

½ piece

Apple

1 piece

Carrot

⅓ piece

Yellow carrot

150 g

Potatoes

5 g

Fresh sage

(May be present: Selderij)

1 piece

Pork sausage with Cheddar and red onion

(Contains: Melk (inclusief lactose))

20 g

Onion chutney

Not included in your delivery

½ tablespoon

[Plant-based] butter

25 milliliters

Low sodium chicken stock

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2761 kJ

Calories660 kcal

Fat38.3 g

Saturated Fat14.9 g

Carbohydrate56.8 g

Sugar15.5 g

Dietary Fiber12.5 g

Protein20.8 g

Salt1.5 g

Potassium271 mg

Calcium42 mg

Iron0.2 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

•Bowl

•Baking Sheet with Baking Paper

•Fryingpan with lid

Cooking Steps

Preheat the oven to 200°C. Chop the onion into chunky half rings. Core the apple and cut into wedges. Cut the carrots into 5cm long batons of around 1cm thickness. Wash the potatoes and dice into 2cm chunks. Roughly chop the sage.

Transfer the potatoes, carrots, onion and apple to a bowl (see Tip). Drizzle with olive oil and season with salt and pepper, then toss well to coat. Prepare the stock.

Tip: to save time washing up, you can also transfer the vegetables directly to the parchment-lined baking sheet.

Transfer the vegetables and apple to a parchment-lined baking sheet and roast for 15 - 20 minutes, then add the sage and toss well. Return to the oven for another 15 - 20 minutes or until golden-brown.

Melt a knob of butter in a frying pan over medium-high heat. Fry the sausage for 2 - 3 minutes until evenly browned, then cover with the lid. Allow the sausage to cook for 10 - 12 minutes over medium heat, turning regularly.

Add the onion chutney and the chicken stock to the sausage, then bring to the boil and simmer for 1 minute. Taste and season with salt and pepper as necessary, then take the pan off the heat and set aside, covered.

Serve the roasted vegetables and apple with the sausage and pour over the jus.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.