200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Sulfiet
MosterdSummer Mash with Fresh Sausage
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 alongside is fresh sausage and homemade mustard gravy.
Summer Mash with Fresh Sausage
Fresh sausage (pork, sea salt, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), green beans, peas, white onion, leek, garlic, carrot, celery, celeriac, potato, fresh basil, bean herb, rosemary, thyme, white beans, milk, Dijon mustard, coarse mustard, veal stock (contains celery), piccalilli (contains mustard), tomato puree, homemade veal stock (contains celery), pepper and salt.
Allergens: gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the green bean mash and the fennel sausage (with gravy for 2 or more persons) 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 green bean mash and the fennel sausage with gravy 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 be used in the oven, transfer to an oven dish.