WHITE SAUSAGE WITH CARROT MASH

Made with

Vanderhaegen carrot mash

FUN FACT

We choose a classic artisanal Belgian white sausage from Brasvar for this recipe.

TO GET STARTED

1. Allow the sausage to reach room temperature. Remove it from the fridge half an hour beforehand. This will prevent it bursting during cooking.
2. Fry the sausage and bacon. Use a non-stick or cast iron pan, add a knob of butter and brown the sausage nicely. Fry for 8 to 10 minutes over a medium heat, turning regularly. Do not pierce the sausage.  Remove from the heat and allow to rest under aluminium foil for a few minutes. This allows the heat to distribute evenly throughout.
Meanwhile, fry the bacon bits until crisp.
3. Heat the carrot mash in the microwave
4. Arrange the sausage and mash neatly on the plate, spoon over with veal jus and finish with the bacon bits on top of the mash.

DRESSING TIP

How about elevating this simple dish? Experiment with presentation.
Slice the sausage, pipe the mash into rosettes, etc. 
Take inspiration from our photos.