Sauerkraut Mash with Sausage

Enjoy winter with this traditional Dutch sauerkraut mash. I stew the sauerkraut with onion, bacon bits, and spices in apple juice and butter until it's soft and full of flavour. With fluffy potatoes and mustard, I create a creamy mash. You'll also receive artisanal smoked sausage on the side.

Bacon, smoked sausage (pork, nutmeg, salt, mace, ginger, cardamom, pork protein, pepper, Colorozo salt), sauerkraut, white onion, potato, juniper berries, cloves, bay leaf, milk, Dijon mustard, apple juice, butter, pepper and salt, sunflower oil.

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

Microwave

Heat the mash with 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 sausage covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy169,88 kcal

Protein6,16 g

Fat10,76 g

of which saturated4,68 g

Carbohydrates10,57 g

Dietary fibre2,99 g

Salt1,47 g

Average weight: 540 g