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 |