Pork Sausages with Chive Mash
with onion chutney, spinach & garlicky tomatoes
Chutney, originating from India, comes in many varieties and can be sweet, sour, or spicy. The onion chutney in this dish, made from caramelised onions, spices, and vinegar, has a sweet and tangy flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
