Brandt & Levie Sausage with Sweet Potato Mash
with leek, Sicilian herbs & Greek-style cheese
Both sweet potatoes and regular potatoes are packed with vitamins and minerals, including vitamin A, which contributes to healthy eyes and a strong immune system.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
150 g
Sweet potato
½ piece
Leek
½ sachet(s)
Sicilian-style herb mix
1 piece
Onion
25 g
Greek-style cheese
(Contains Milk)
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
2 tablespoon
[Plant-based] butter
30 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Wash or peel all the potatoes and cut them into rough pieces, then transfer to a pot or saucepan. Submerge with water and boil for 12 - 15 minutes, covered. Reserve some of the cooking liquid, then drain and set aside.
Slice the onion into half rings. Quarter the leek lengthways and then finely chop it.
Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in our bodies' growth and function.
Melt a knob of butter in a frying pan over medium-high heat and fry the onion and the sausage for 2 - 3 minutes until the sausages are evenly browned. Cover with the lid and fry for 8 - 10 minutes over medium-low heat, or until the sausage is done. Turn the sausage regularly. Deglaze with the balsamic vinegar and stir in the water (see pantry for amount). Lower the heat and allow to reduce (see Tip).
Tip: stir in an extra splash of water if the jus is too thick, or some flour if it's too watery.
Melt a knob of butter in a deep frying pan over medium-high heat. Toast the Sicilian spices for 1 minute or until fragrant, then add the leek and fry for 4 - 5 minutes.
Mash the potatoes with a generous knob of butter and a splash of the reserved cooking liquid. Stir in the leek and then season to taste with salt and pepper.
Serve the stamppot on plates and crumble over the Greek-style cheese. Top with the sausage and pour over the onion jus.