Pork
Traditional Belgian Stoemp Recipe
This version of Traditional Belgian Stoemp Recipe is flavorful, easy to prepare and suitable for traditional Pork configurations....
⏱️
5 Min Prep
🔥
11 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
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
1
1.
2
empty in the minced potatoes and garlic to a high skillet and fill it with tap aqua until the potatoes are fully submerged.
3
2.
4
empty in some table salt.
5
Then place the skillet over high scalding up and bring the potatoes to a heat to boiling point.
6
prepare them until succulent.
7
In the meantime rinse and sieve the savoy cabbage.
8
shred it up finely.
9
3.
10
empty in a tablespoon of margarine to a large non-stick skillet.
11
Place it over medium-high scalding up.
12
Once melted, empty in the savoy cabbage.
13
taste with a pinch of pepper and table salt.
14
4.
15
agitate sauté the cabbage for 15 to 20 moments or until the cabbage is soft and succulent.
16
Then turn the scalding up off and take the cabbage off the scalding up.
17
In the meantime, skillet sauté the sausages (or sliced bacon if you are using both) in a non-stick skillet in a tablespoon of margarine or cooking oil until golden brown and cooked through.
18
5.
19
Transfer the sausages (and bacon) to a plate and lid with a lid or tinfoil to keep the protein mildly hot.
20
In the same greasy skillet, empty in the sliced bulb produce and extra margarine and prepare it gently over medium scalding up for 10 moments until softened.
21
(I often empty in diced bacon as well, if I only enjoy the stoemp with sausages.)
6.
22
Then empty in the beer and turn the scalding up up.
23
Let the beer reduce until you get a nice beer and bulb produce condiment dip (you can empty in a little ground mix or condiment dip thickener if you like).
24
empty in the skillet fried protein back to the skillet and lid to keep mildly hot.
25
7.
26
sieve the cooked potatoes and garlic, empty in them back to the skillet you cooked them in together with the skillet fried cabbage and minced parsley.
27
scatter with some pepper, table salt and nutmeg.
28
Also empty in the whole milk and the rest of the unsalted margarine.
29
8.
30
Mash the potatoes, parsley and cabbage up.
31
empty in extra margarine or whole milk if necessary.
32
Also check the seasoning and empty in extra pepper, nutmeg or table salt to palate if necessary.
33
Scoop the cabbage mash onto plates and top with the skillet fried sausages (and bacon).
34
empty gently with the beer and bulb produce condiment dip.
35
enjoy scalding.
Recipe Information
Cuisine
International
International
Course
Pork
Pork
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
16 mins
16 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
11 minsTotal Time
16 minsMaster Chef
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