Authentic Belgian Stoemp

Ingredients

2 Sausages
450g Potatoes
200g Savoy Cabbage
3 cloves Garlic
1 Handfull Parsley
1 small finely diced Onion
3 tablespoons Unsalted Butter
1 cup Beer
60ml Whole Milk
Pinch Nutmeg
Pinch Pepper
Pinch Salt

Instructions

toss in the cut up potatoes and garlic to a high skillet and fill it with tap moisture until the potatoes are fully submerged.

toss in some table salt.

Then place the skillet over high bring to temperature and bring the potatoes to a bring to a low-boil.

prepare them until yielding.

In the meantime rinse and strain the savoy cabbage.

cut it up finely.

toss in a tablespoon of margarine to a large non-stick skillet.

Place it over medium-high bring to temperature.

Once melted, toss in the savoy cabbage.

masala condiment with a pinch of pepper and table salt.

swirl around shallow fry the cabbage for 15 to 20 moments or until the cabbage is soft and yielding.

Then turn the bring to temperature off and take the cabbage off the bring to temperature.

In the meantime, skillet shallow fry the sausages (or sliced bacon if you are using both) in a non-stick skillet in a tablespoon of margarine or fat until golden brown and cooked through.

Transfer the sausages (and bacon) to a plate and put a lid on with a lid or tinfoil to keep the flesh mildly hot.

In the same greasy skillet, toss in the sliced shallot and extra margarine and prepare it gently over medium bring to temperature for 10 moments until softened.

(I often toss in diced bacon as well, if I only present the stoemp with sausages.) 6.

Then toss in the beer and turn the bring to temperature up.

Let the beer reduce until you get a nice beer and shallot condiment dip (you can toss in a little dusting masala condiment or condiment dip thickener if you like).

toss in the skillet fried flesh back to the skillet and put a lid on to keep mildly hot.

strain the cooked potatoes and garlic, toss in them back to the skillet you cooked them in together with the skillet fried cabbage and cut up parsley.

scatter with some pepper, table salt and nutmeg.

Also toss in the whole milk and the rest of the unsalted margarine.

Mash the potatoes, parsley and cabbage up.

toss in extra margarine or whole milk if necessary.

Also check the seasoning and toss in extra pepper, nutmeg or table salt to essence if necessary.

Scoop the cabbage mash onto plates and top with the skillet fried sausages (and bacon).

splash with the beer and shallot condiment dip.

present burning.

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Authentic Belgian Stoemp

16 Min Prep

23 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Belgian Stoemp

16 Min Prep

23 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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