Smoked Sausage with Sauerkraut & Bacon
with apple & creamy mashed potatoes
Did you know that sauerkraut is actually a superfood? It's packed with probiotics and vitamin C and helps boost your 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
½ piece
Red onion
125 g
Sauerkraut
250 g
Potatoes
½ piece
Apple
50 g
Bacon lardons
½ piece
Smoked pork sausage
Not included in your delivery
½ tablespoon
Mustard
1
[Plant-based] milk
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
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.
In the meantime, slice the onion into half rings. Drain the sauerkraut (see Tip). Core and dice the apple.
Tip: you can also rinse the sauerkraut under cold water if you'd prefer it to taste milder.
Heat a large clean frying pan over medium-high heat. Fry the bacon lardons for 3 - 5 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.
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.
Mash the potatoes with the mustard, the milk and a knob of butter. Stir in half of the bacon lardons, then taste and season with salt and pepper as needed.
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.
Tip: if you're watching your salt intake, serve just half each of the sausage and sauerkraut. You can keep the rest to enjoy tomorrow.