Sinister Smoked Sausage with Sauerkraut & Bacon Lardons
with blood-red apple & mashed potatoes4.5(304)
Calories
:
845 kcalProtein
:
24.7g proteinDifficulty
:
MediumSauerkraut is a versatile ingredient that can easily bring a simple dish to the next level, with an extra kick thanks to its tangy, sour and salty flavour profile.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
125 g
Sauerkraut
250 g
Potatoes
½ piece
Apple
½ piece
Smoked pork sausage
25 g
Bacon lardons
Not included in your delivery
½ tablespoon
Mustard
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Brown sugar
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3534 kJ
Calories845 kcal
Fat50.9 g
Saturated Fat24.1 g
Carbohydrate71.5 g
Sugar19.1 g
Dietary Fiber11.9 g
Protein24.7 g
Salt5.1 g
Potassium1203.8 mg
Calcium34 mg
Iron1.1 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 with Lid
•Strainer
•Lid
•Large Frying Pan
•Potato Masher
Cooking Steps
1
- Wash or peel the potatoes and cut into rough pieces, then transfer to a pot or saucepan.
- Submerge with water, then cover with the lid and boil for 8 minutes.
- Take the smoked sausage out of its packaging and transfer to the potatoes.
- Cook for 7 more minutes, then drain and set aside.
2
- In the meantime, slice the onion into half rings.
- Drain the sauerkraut and rinse under cold water if you'd prefer it to taste milder (see Tip).
- Core and dice the apple.
Health Tip: if you're watching your salt intake, serve just half of the sauerkraut. You can keep the rest to enjoy another time.
3
- Heat a large clean frying pan over medium-high heat.
- Fry the bacon lardons for 4 minutes until done, then remove from the pan and set aside.
- Melt a knob of butter in the same pan and fry the onion with the apple for 2 minutes.
4
- Stir in the sauerkraut and the brown sugar, then cover with the lid.
- Allow to stew gently for 6 - 8 minutes, then stir in another knob of butter.
- Season to taste with salt and pepper (see Tip).
Tip: if the sauerkraut is still too strong for your liking, add more butter and/or sugar as preferred.
5
- Mash the potatoes with a knob of butter and a splash of milk.
- Stir in the mustard and half of the bacon lardons.
- Taste and season with salt and pepper as needed.
6
- Cut the smoked sausage in half.
- Serve the mashed potatoes on plates and top with the rest of the bacon lardons.
- Serve with the sausage and the sauerkraut.
