Granny's Endive Stew with Sausage, what could be more delicious? And this stew is made with fried bacon and served with sausage. This recipe, like my grandmother, used to make, has been around for years for a reason and remains delicious every time.
Granny's Endive Stew with Sausage
Are you also looking forward to winter? Then there is plenty of stamppot (Dutch stew) on the table again. In any case, this is on the table at least once a week.
And I also like variety: a delicious Dutch Kale Stew, a Brussels sprout stew with apple and bacon, or an arugula stew with grilled salmon. To enjoy!
And this time, I'm going back to basics. An authentic traditional endive stew with bacon and sausage like grandma used to make. Served with homemade gravy!
I eat the stew with a dash of vinegar because that was always on our table with this stamppot. Delicious!
And are you looking for more stew inspiration? Then take a look at my recipe page with the tastiest and easy to make stews!
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What do you need for Traditional Endive Stew with bacon?
To prepare this Granny's Endive Stew with Sausage, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Butter - Use unsalted butter.
- Egg yolk - The egg yolk provides a creamy and full taste.
- Milk - To make the endive stew smoother.
- Mustard - Use smooth yellow mustard. It gives the stamp a bit of spice.
- Endive - (or escarole) Has a fresh, spicy taste with a bit of bitterness. You can use it raw or cooked in a stew. This is a recipe for a stew of raw endive with bacon.
- Bacon - gives a salty taste to this stew. Use bacon bits that provide a bite.
- Sausages - Besides Dutch rookworst (kielbasa), this is the perfect meat to combine with traditional Dutch winter dishes such as stews and stews. Very juicy and has lots of flavors. You can choose pork sausage or beef sausage.
How to prepare Dutch Endive Stew with Gravy
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt some butter in the pan and fry the sausage over high heat until golden brown on both sides. Pour hot water into the skillet to get a gravy, turn the heat to medium, and put a lid on the pan. Now fry the sausage until it is cooked.
- Meanwhile, peel the potatoes and cut them into equal pieces. Drain and let it boil dry for a while (this will make your endive stew smoother and not watery). Mash the potatoes and stir the warm milk, egg yolk, and butter into the stew.
- Season the stew with salt, pepper, and mustard. Mix the finely chopped endive with the mash.
- Now stir in the fried bacon and serve immediately with the sausage and gravy. *Granny's tip: Delicious with a few drops of vinegar!
This stew is excellent with sausage, but certainly also with Grandma's meatballs (with gravy) and stew with speculaas and apple butter.
Tips and Variations
- Just like my grandmother: add chopped hard-boiled eggs into the stew.
- Extra creamy? Stir in two tablespoons of sour cream.
- Peel the potatoes and cut them into even-sized pieces. That way, they cook just as quickly.
- Mash the potatoes with a masher or potato ricer. Do not use a mixer, or the potatoes will turn into gunk that resembles glue.
- Add the milk while warm. Cold milk ensures that the fluffiness of the purée disappears.
- Can't gain endive? Frisée lettuce is also delicious as a substitute.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- soup pot or other large pot
- Potato masher or potato ricer
- frying pan
Ingredients
Sausage
- 1 tablespoon butter, unsalted
- 4 sausages
- 1 cup hot water
Granny's Endive Stew
- 2 ½ pound potatoes
- ½ stick butter, unsalted
- ¼ cup milk, warm
- 1 egg yolk, size L
- 1 tablespoon mustard
- 1 ½ pound endive, washed and finely chopped
- 4 oz. bacon bits, fried
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Frying Sausage
- Melt the butter in the pan and poke some holes in the sausage with a fork to allow the moisture to escape.1 tablespoon butter, 4 sausages
- Fry the meat over high heat on both sides until golden brown.
- Pour in hot water to prepare a gravy and turn the heat to low. Put a lid on the pan and let the sausage cook for at least 20 minutes.1 cup hot water
Granny's Endive Stew
- Peel the potatoes and cut them into roughly the same size. Put them in a large pan (the endive will have to be added later) and fill with water until the endive is just covered. Bring to a boil and let the potatoes cook for 20 minutes (check with a fork if the potatoes are cooked. In that case, you can easily pierce them with a fork).2 ½ pound potatoes
- Drain the potatoes and let them boil dry on the stove (about 10 seconds on low heat, shake in between).
- Heat the milk with the butter until it steams (it doesn't need to boil).¼ cup milk, ½ stick butter
- Mash the potatoes and stir in the milk, mustard, egg yolk, and butter.1 egg yolk, 1 tablespoon mustard
- Stir the finely chopped endive into the stew. Working in batches, I stir in the endive four times so that it mixes nicely.1 ½ pound endive
- Spoon the bacon into the pan and stir it into the endive stew.4 oz. bacon bits
- Serve with the sausage (and possibly a few drops of vinegar).
Notes
- Russet, Doré, King Edward, and Maris Piper are great choices.
- Peel the potatoes and cut them into even-sized pieces. That way, they cook just as quickly.
- Mash the potatoes with a masher or masher. Do not use a mixer, or the potatoes will turn into gunk that resembles glue.
- Extra creamy? Stir in two tablespoons of sour cream.
- Add the milk while warm. Cold milk ensures that the airiness of the puree disappears, and becomes dense.
- Refrigerator - Keep the endive stew covered in the fridge for up to 2 days.
- Freezer - You can freeze this andijviestamppot just fine. Place in a freezer box or bag and store in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheat - Warm up the stew in the microwave or fry it with butter in a frying pan. But this is undoubtedly also delicious to warm up as an oven dish. To do this, place the endive stew in an oven dish. Sprinkle with some breadcrumbs and cubes of butter and bake in a preheated oven at 390 °F (200 °C) for 30 minutes.
Nutrition
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