Summer Mash with Fresh Sausage

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. This mash of green beans, peas, green cabbage, and white beans is colloquially known as 'bare bottoms in the grass'. The green beans represent the grass and the white beans the bottoms. Served with fresh fennel sausage and homemade mustard gravy.

Fresh fennel sausage (pork, sea salt, fennel seeds, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), green beans, peas, green cabbage, white onion, leek, garlic, carrot, celery, celeriac, potato, fresh basil, chives, bean herb, parsley, rosemary, thyme, white beans, milk, Dijon mustard, coarse mustard, tomato puree, homemade veal stock (contains celery), extra virgin olive oil, pepper and salt.

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

Microwave

Heat the green bean mash and fennel sausage (with gravy for 2 or more people) covered with the lid for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Transfer to an oven dish and heat the green bean mash and fennel sausage with gravy covered with an oven-safe plate or aluminium foil for 15-20 minutes.

Energy107,17 kcal

Protein6,47 g

Fat3,49 g

of which saturated1,46 g

Carbohydrates10,47 g

Dietary fibre3,09 g

Salt0,69 g

Average weight: 540 g