Hutspot with Sausage and Gravy

Deliciously Dutch, nourishing and packed with vegetables, this classic hutspot is made with softly stewed carrots, onions, and fluffy potatoes.

Fresh fennel sausage (pork, sea salt, fennel seeds, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), carrot, white onion, potato, curry massala (contains coriander seeds, turmeric, and mustard seeds), thyme, milk, cream, Dijon mustard, coarse mustard, sherry PX, honey, homemade veal stock (contains celery), butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the hutspot and the meatball with gravy loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the hutspot and the meatball with gravy covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy118,48 kcal

Protein4,39 g

Fat5,81 g

of which saturated2,61 g

Carbohydrates10,33 g

Dietary fibre2,2 g

Salt0,72 g

Average weight: 540 g

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