200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
Sulfiet
MosterdSauerkraut 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.
Average weight: 540 g