Cook book

Endive mash with sausage

(Andijvie stampot met worst)

Curly endive (otherwise known as frisée or endive lettuce) is most often used in the Netherlands to make a traditional winter dish called “andijvie stampot”.

Dish Summary

Preparation

1. Peel the potatoes, remove the outer packaging of the sausage and bring all to a boil with salt for 20 minutes

2. Chop the pork belly die sized and fry until crispy

3. Chop the endive,

4. Using a potato masher mash the potatoes and endive together

5. Prepare the gravy

6. Add the pork belly with the juices just before serving

Serves 4

Ingredients

· 1 kilo of potatoes

· 1 bag of endive

· 250 gr pork belly without rind

· 2 “German” smoked sausages

· Salt

· Gravy granules

10 min preparation + 30 minutes cooking

Serving Suggestions                 Average Star Rating

 

Serve with French mustard