Granny's Endive Stew with Sausage
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Potatoes -
- 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
Calories: 777kcal | Carbohydrates: 57g | Protein: 26g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 949mg | Fiber: 12g | Sugar: 3g | Vitamin A: 4300IU | Vitamin C: 68mg | Iron: 5mg
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