Smoked Sausage with Bacon & Vegetable Mash
Dutch 'hutspot', with caramelised onion jus & arugula
De rookworst in dit recept is op ambachtelijke wijze gemaakt - met duurzaam varkensvlees en gerookt boven beukenhout.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
300 g
Potatoes
½ piece
Onion
½ piece
Smoked pork sausage
40 g
Bacon lardons
40 g
Onion chutney
1 pinch
Nutmeg
300 g
Sliced carrots
Not included in your delivery
½ teaspoon
Mustard
50 milliliters
Low sodium chicken stock
1
[Plant-based] milk
½ piece
Low sodium vegetable stock cube
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a large pot or saucepan for the vegetables and crumble in the vegetable stock cube (see Tip). Peel or thoroughly wash the potatoes, then cut them into rough pieces. Boil the potatoes with the sliced carrots for 15 - 18 minutes, covered. Take the smoked sausage out of the packaging and boil it with the vegetables for the final 7 minutes of cooking time.
Tip: if you're watching your salt intake, omit the stock cube.
In the meantime, heat a clean frying pan over medium-high heat and fry the bacon lardons for 5 - 6 minutes until done. Remove from the pan and set aside. Slice the onion into half rings and prepare the chicken stock. In the same pan, fry the onion with a pinch of salt for 2 - 3 minutes over low heat (see Tip).
Tip: keeping the heat low will make the onion softer and sweeter. You can make the onion crispier and less sweet by turning up the heat.
Add the chicken stock and the onion chutney. Bring to the boil and allow to simmer for 3 - 4 minutes. Taste and season with salt and pepper as necessary. Meanwhile, remove the sausage from the vegetables when done and set aside. Reserve some of the cooking liquid, then drain and return the vegetables to the pot. Mash the vegetables with the mustard and a pinch of nutmeg as preferred.
Transfer the bacon and the butter to the mash along with a splash of milk or reserved cooking liquid, mix well and season to taste with salt and pepper. Halve the smoked sausage. Serve the 'hutspot' on plates and top with the sausage. Finish with the onion 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.