CHIPOLATA WITH SPINACH MASH
TRADITIONAL FLEMISH CLASSIC
MADE WITH
Vanderhaegen spinach mash
TO GET STARTED
Frying the chipolata
Allow the sausages to come to room temperature. Heat butter and olive oil together in a pan over a moderate heat. Place the chipolatas in the pan and cook slowly until golden brown on all sides (approximately 10 to 12 minutes). Turn regularly and do not pierce the sausage, so it remains juicy. Remove from the pan and keep warm under aluminium foil.
Preparing the cooking jus
Turn the heat down slightly and sauté a shallot in the sausage cooking fat. Deglaze with stock or broth and scrape up the brown bits with a wooden spoon. Allow to reduce for a few minutes.
Spinach mash
Heat the Vanderhaegen spinach mash according to the instructions on the package.
To serve
Spoon the spinach mash onto a warm plate. Place the chipolata on top. Spoon over the cooking jus and allow some to soak into the mash. Top with a few spinach leaves
