Belgian Stoemp
Pork
Ingredients
- - Sausages : 2
- - Potatoes : 450g
- - Savoy Cabbage : 200g
- - Garlic : 3 cloves
- - Parsley : 1 Handfull
- - Onion : 1 small finely diced
- - Unsalted Butter : 3 tablespoons
- - Beer : 1 cup
- - Whole Milk : 60ml
- - Nutmeg : Pinch
- - Pepper : Pinch
- - Salt : Pinch
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.