Brandt & Levie Sausage with Roast Potatoes
with sage, apple, carrot & homemade onion jus
Yellow carrots are an ancient variety of carrot. Unlike orange carrots, which were cultivated later, yellow carrots offer a more mild sweetness.
Tags:
Calorie Smart
•Extra Veggies
•Family
•One-Pot Dish
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total50 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Red onion
½ piece
Apple
1 piece
Carrot
⅓ piece
Yellow carrot
200 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
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2855 kJ
Calories682 kcal
Fat35.4 g
Saturated Fat14.3 g
Carbohydrate70.9 g
Sugar23.9 g
Dietary Fiber11.3 g
Protein21.1 g
Salt1.3 g
Potassium1157 mg
Calcium56 mg
Iron0.8 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
1
- 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.
2
- Transfer the potatoes, carrots, onion and apple to a bowl (see Tip).
- Lightly drizzle with olive oil and season with salt and pepper, then toss well to coat.
Tip: to save time washing up, you can also transfer the vegetables directly to the parchment-lined baking sheet.
3
- Transfer the vegetables and apple to a parchment-lined baking sheet and roast for 20 - 25 minutes, then add the sage and toss well.
- Return to the oven for another 10 - 15 minutes or until golden-brown.
- Prepare the stock in the meantime.
4
- 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. Cook for 8 - 10 minutes over medium heat, turning regularly.
- Add the onion chutney and the stock, then bring to the boil and simmer for 1 minute.
- Serve the roasted vegetables with the sausage and pour over the jus.
