W50 - Open Briefing - use NID: Brandt & Levie Kerrie Sausage

Name: W50 - Open Briefing - use NID: Brandt & Levie Kerrie Sausage with green beans and crispy fried onions
Total time: 25 min
Yield: 2
Cuisine: Brits
Ingredients: 2 stuk(s) Varkensworst met kerriekruiden; 1 stuk(s) Ui; 1 stuk(s) Knoflookteen; 1 stuk(s) Wortel; 1 zakje(s) Kerriepoeder; 200 gram Sperziebonen; 500 gram Aardappelen; 30 gram Gefrituurde uitjes; 25 gram Geraspte Goudse kaas; 200 ml Zoutarme kippenbouillon; 2 el [Plantaardige] roomboter; 1 el Bloem; 1 tl Mosterd; [Plantaardige] melk; naar smaak Peper en zout

with green beans and crispy fried onions

Tot € 100 + gratis extras

Allergenen :

Selderij

•Mosterd

•Tarwe

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Varkensworst met kerriekruiden

½ stuk(s)

Knoflookteen

½ stuk(s)

Wortel

½ zakje(s)

Kerriepoeder

(Bevat Selderij, Mosterd)

100 gram

Sperziebonen

250 gram

Aardappelen

15 gram

Gefrituurde uitjes

(Bevat Tarwe Kan bevatten Sesamzaad, Gluten, Pinda's, Noten)

15 gram

Geraspte Goudse kaas

(Bevat Melk (inclusief lactose))

Zelf toevoegen

100 ml

Zoutarme kippenbouillon

1 el

[Plantaardige] roomboter

½ el

Bloem

½ tl

Mosterd

[Plantaardige] melk

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3539 kJ

Energie (kcal)846 kcal

Vetten49.7 g

waarvan verzadigd24.6 g

Koolhydraten64.6 g

waarvan suikers9.6 g

Vezels18.1 g

Eiwitten28.4 g

Zout2.1 g

Benodigdheden

•Pan

•Koekenpan met deksel

•Pan met deksel

•Aardappelstamper

Instructies

Peel or thoroughly wash the potatoes and then cut into rough pieces.
Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes.
Reserve a small amount of the cooking liquid, then drain and set aside.

Did you know... potatoes are very healthy; besides being a good source of fibre, they're also rich in potassium and high in vitamins C, B6 and B11. This helps you feel energised and boosts your immune system.

Melt a knob of butter in a frying pan over medium-high heat and fry the sausage for 3 - 4 minutes until evenly browned.
In the meantime, cut the carrot into thin crescents.
Add the carrot, cover with the lid and fry for a further 8 - 10 minutes over medium heat, turning regularly.
Remove the sausages from the pan and set aside.

Discard the tips of the green beans.
Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to a boil and allow to cook gently for 8 - 10 minutes.
Prepare the stock.
Slice the onion. Crush or mince the garlic.

Add the onion and garlic to the frying pan with the carrot and fry for 1 - 2 minutes over medium-high heat.
Add the curry powder and fry for 1 more minute. Add the flour and fry for 1 minute. Gradually whisk in the stock.
When the stock is fully incorporated, stir in the honey and half of the mustard. Season with salt and pepper.
Add the sausages back in and simmer on low for 2 - 3 minutes.

Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
Stir in the rest of the mustard and the cheese and season to taste with salt and pepper.

Serve the mash, green beans and sausage on plates.
Pour over the gravy.
Garnish with the crispy onions.