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”.
Ingredients
Method
- Peel the potatoes, remove the outer packaging of the sausage and bring all to a boil with salt for 20 minutes
- Chop the pork belly die sized and fry until crispy
- Chop the endive,
- Using a potato masher mash the potatoes and endive together
- Prepare the gravy
- Add the pork belly with the juices just before serving
Serving Suggestions
- Serve with French mustard
Notes
