Summer Mash with Fresh Sausage

This mash of green beans, peas, spring greens, 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.

Fresh pork sausage (pork, salt, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), green beans, peas, leek, white onion, garlic, carrot, celery, celeriac, potato, fresh basil, bean herb, rosemary, thyme, white beans, milk [lactose], Dijon mustard [sulphites], coarse mustard [sulphites], veal stock (contains celery), piccalilli (contains wheat flour, mustard), tomato purée, homemade veal stock (contains celery), pepper and salt.

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

MicrowaveMarleen's choice

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 min

Preheat the green bean mash and the fennel sausage with gravy covered with an ovenproof 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.

Energy107,17 kcal

Fat3,49 g

of which saturated1,46 g

Carbohydrates10,47 g

Dietary fibre3,09 g

Protein6,47 g

Salt0,69 g

Average weight: 540 g