200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
Sulfiet
MosterdKale with Sausage
This creamy mash is rich in flavour thanks to the tender kale, sweet leek, and white onion. I also add plenty of crispy bacon bits. The smoked sausage is made by my butcher from Beemsterlant pigs, full of flavour and not too salty. Served with homemade mustard gravy, perfect for filling the well :-).
Kale with Sausage
Smoked sausage (pork, nutmeg, salt, mace, ginger, cardamom, pork protein, pepper, Colorozo salt), bacon bits, leek, kale, white onion, garlic, potato, milk, Dijon mustard, coarse mustard, homemade veal stock (contains celery), sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the mash with gravy and smoked sausage loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the mash with gravy and smoked sausage covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
