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
1- 1.
2- Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.
3- 2.
4- Add some salt.
5- Then place the pan over high heat and bring the potatoes to a boil.
6- Cook them until tender.
7- In the meantime rinse and drain the savoy cabbage.
8- Slice it up finely.
9- 3.
10- Add a tablespoon of butter to a large non-stick pan.
11- Place it over medium-high heat.
12- Once melted, add the savoy cabbage.
13- Season with a pinch of pepper and salt.
14- 4.
15- Stir fry the cabbage for 15 to 20 minutes or until the cabbage is soft and tender.
16- Then turn the heat off and take the cabbage off the heat.
17- In the meantime, pan fry the sausages (or sliced bacon if you are using both) in a non-stick pan in a tablespoon of butter or oil until golden brown and cooked through.
18- 5.
19- Transfer the sausages (and bacon) to a plate and cover with a lid or tinfoil to keep the meat warm.
20- In the same greasy pan, add the sliced onion and extra butter and cook it gently over medium heat for 10 minutes until softened.
21- (I often add diced bacon as well, if I only serve the stoemp with sausages.
22- ) 6.
23- Then add the beer and turn the heat up.
24- Let the beer reduce until you get a nice beer and onion sauce (you can add a little flour or sauce thickener if you like).
25- Add the pan fried meat back to the pan and cover to keep warm.
26- 7.
27- Drain the cooked potatoes and garlic, add them back to the pan you cooked them in together with the pan fried cabbage and chopped parsley.
28- Sprinkle with some pepper, salt and nutmeg.
29- Also add the milk and the rest of the unsalted butter.
30- 8.
31- Mash the potatoes, parsley and cabbage up.
32- Add extra butter or milk if necessary.
33- Also check the seasoning and add extra pepper, nutmeg or salt to taste if necessary.
34- Scoop the cabbage mash onto plates and top with the pan fried sausages (and bacon).
35- Drizzle with the beer and onion sauce.
36- Serve hot.