Farmer's Sausage with Piccalilly
over 'stamppot' with bacon, leek & Brussel sprouts
The name piccalilli comes from "Paco-lilla" or "Indian Pickle" as it was known in the 18th century, referring to the Asian spices used in the sauce.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Brussels sprouts
(Contains Celery)
1 piece
Farmer's sausage
(May be present Mustard, Celery, Soy, Gluten, Egg)
25 g
Bacon lardons
½ teaspoon
Belgian spice mix
½ piece
Leek
½ piece
Onion
200 g
Potatoes
25 g
Piccalilli
(Contains Soy, Wheat, Mustard)
Not included in your delivery
1 teaspoon
Mustard
1
[Plant-based] milk
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Peel the potatoes and cut into rough chunks. Discard the base of the Brussels sprouts. Set aside two sprouts per person, then halve the rest. Cut the leek into rounds and slice the onion into half rings.
Transfer the halved sprouts and potatoes to a pot or saucepan and cover with a shallow layer of water. Add a generous pinch of salt, then cover with the lid and boil for 10 - 12 minutes. Add the leek and cook for 2 - 3 minutes, then drain and set aside, covered.
Heat a clean frying pan over medium-high heat and fry the onion with the bacon lardons for 3 - 4 minutes. Remove from the pan with a slotted spoon and set aside. Meanwhile, cut the reserved sprouts into half rings.
Melt the butter in the same pan and fry the sausage for 3 - 4 minutes until evenly browned. Cover with the lid and fry for 5 minutes, then add the chopped sprouts and fry for 7 more minutes. Toss occasionally so as to prevent the sprouts from burning.
Mash the potatoes with the milk, mustard and Belgian spice mix (see Tip). Season to taste with salt and pepper, then stir in the onion and bacon lardons.
Tip: the Belgian spice mix is quite strong, so take care to only add a little bit at first and then taste, adding more if preferred.
Serve the stamppot on plates and top with the sausage. Garnish with the crispy Brussels sprouts and serve the piccalilli alongside.
Did you know... Brussels sprouts are high in vitamin C, iron (for healthy energy levels), vitamin E (for a strong immune system) and fibre (to keep your gut healthy).