avec sauce à l’oignon et pois sucrés
Ingrédients : Pomme de terre Russet • Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Pois sucrés • Oignon jaune • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Mélange d’épices pour sauce brune (soya, blé) (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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Saucisse italienne douce, sans boyau
250 g
Pomme de terre Russet
2 unit(s)
Oignon, en tranches
56 g
Mélange d'épices pour sauce
20 g
Pois sucrés
113 g
Crème
56 mL
Sel d’ail
2 g
Poivre*
0.25 tsp
Huile*
1.33 tbsp
Butter*
3 tbsp
Sel*
0.25 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, trim snap peas.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Transfer to a small bowl and cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, to a medium bowl, add sausage. Season with pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties.
- To the same pan, add 1 tsp (2 tsp) oil. Heat over medium-high. When the pan is hot, add patties.
- Cook for 3-5 min per side, until cooked through.**
- Transfer to a paper towel-lined plate and cover to keep warm.
- Reduce heat to medium.
- To the same pan, add 1 tbsp (2 tbsp) butter, swirl the pan for 30 sec, until melted.
- Add onions. Cook for 1-3 min, stirring often, until tender.
- Add Gravy Spice Blend and 3/4 cup (1 1/2 cups) water.
- Simmer for 1-3 min, stirring often, until gravy thickens.
- Season with salt and pepper.
- Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and cream into potatoes, until creamy. Season with half the garlic salt (use all for 4 servings) and pepper.
- Divide mashed potatoes, sausage patties and snap peas between plates.
- Serve onion gravy alongside.
840
kcal
Calories
55
g
Fat
25
g
Saturated Fat
59
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
29
g
Protein
160
mg
Cholesterol
1470
mg
Sodium
2
g
Trans Fat
1550
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
