Pork Sausages with Chive Mash

Name: Pork Sausages with Chive Mash with onion chutney, spinach & garlicky tomatoes
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 4 piece Pork sausage with tomato & rosemary; 600 g Potatoes; 1 sachet(s) Sicilian-style herb mix; 1 piece Garlic; 1 piece Onion; 2 piece Tomato; 200 g Spinach; 5 g Fresh chives; 80 g Onion chutney; 1 piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 1 teaspoon Mustard; 2 tablespoon Water for the sauce; to taste Salt and pepper

with onion chutney, spinach & garlicky tomatoes

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When slicing chives, hold them against your chopping board in a tight bundle with one hand. With the other, chop them using your knife. This ensures even cuts and stops them from flying around the kitchen.

Tags:

Family

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

DifficultyEasy

Ingredients

Serving amount

2 piece

Pork sausage with tomato & rosemary

(May be present: Soja, Gluten, Ei, Mosterd, Selderij)

300 g

Potatoes

½ sachet(s)

Sicilian-style herb mix

½ piece

Garlic

½ piece

Onion

1 piece

Tomato

100 g

Spinach

2.5 g

Fresh chives

(May be present: Selderij)

40 g

Onion chutney

Not included in your delivery

½ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

½ teaspoon

Mustard

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3361 kJ

Calories803 kcal

Fat38.9 g

Saturated Fat16 g

Carbohydrate80.4 g

Sugar8.6 g

Dietary Fiber16.5 g

Protein30 g

Salt2.7 g

Potassium1573 mg

Calcium141 mg

Iron3.8 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

•Pan

•Fryingpan with lid

•Tall-Sided Pan

•Potato Masher

Cooking Steps

Peel or thoroughly wash the potatoes and then cut them into rough pieces.
Transfer to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
Boil the potatoes for 12 - 15 minutes, then reserve a small amount of the cooking liquid before draining and setting aside.
Slice the onion into half rings.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

Melt half of the butter in a frying pan over medium-high heat and fry the sausages for 2 - 3 minutes until evenly browned.
Add the onion, then cover with the lid and fry for 8 - 10 minutes over medium-low heat, turning frequently.
In the meantime, crush or mince the garlic and cut the tomato into wedges.
Finely chop the chives or use scissors if preferred.

Heat the olive oil in a frying pan over medium-high heat. Fry the garlic with the tomato for 2 - 3 minutes.
Gradually add the spinach to the tomatoes and mix well, allowing it to wilt and reduce.
Add the Sicilian-style herbs. Mix well and season to taste with salt and pepper.
Mash the potatoes with the rest of the butter and a splash of cooking liquid as preferred. Stir in the mustard and chives, then season to taste with salt and pepper.

Serve the sausages on plates.
To the onion in the frying pan, add the onion chutney and the water for the sauce (see pantry for amount). Mix well and allow to simmer for 1 minute.
Serve the mashed potatoes and vegetables with the sausages.
Drizzle over the onion sauce to finish.