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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”.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Dutch
Ingredients Method Notes

Ingredients
  

  • 1 kg potatoes
  • 1 bag endive
  • 250 gr pork belly without rind without rind
  • 2 “German” smoked sausages
  • Salt
  • Gravy granules

Method
 

  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
Serving Suggestions
  1. Serve with French mustard

Notes