Belgian Stoemp

Steps

1. 1
   Step 1:

   Add the chopped potatoes and garlic to a high-sided pan.

2. 2
   Step 2:

   Fill the pan with tap water until the potatoes are fully submerged.

3. 3
   Step 3:

   Add some salt, place the pan over high heat, and bring the potatoes to a boil.

4. 4
   Step 4:

   Cook the potatoes until tender.

5. 5
   Step 5:

   Meanwhile, rinse and drain the Savoy cabbage, then slice it finely.

6. 6
   Step 6:

   Add 1 tablespoon of butter to a large non-stick pan over medium-high heat.

7. 7
   Step 7:

   Once the butter has melted, add the Savoy cabbage and season it with pepper and salt.

8. 8
   Step 8:

   Stir-fry the cabbage for 15 to 20 minutes, or until soft and tender, then remove it from the heat.

   15–20 min
9. 9
   Step 9:

   Meanwhile, pan-fry the sausages in a non-stick pan with 1 tablespoon of butter until golden brown and cooked through.

10. 10
    Step 10:

    Transfer the sausages to a plate and cover with a lid or foil to keep warm.

11. 11
    Step 11:

    In the same pan, cook the diced onion with the remaining butter over medium heat for 10 minutes, until softened.

    10 min
12. 12
    Step 12:

    Add the beer, turn up the heat, and reduce it until it forms a beer and onion sauce.

13. 13
    Step 13:

    Return the sausages to the pan and cover to keep warm.

14. 14
    Step 14:

    Drain the cooked potatoes and garlic, then return them to their cooking pan with the fried cabbage and chopped parsley.

15. 15
    Step 15:

    Season with pepper, salt, and nutmeg, then add the milk and any remaining unsalted butter.

16. 16
    Step 16:

    Mash the potatoes, parsley, and cabbage together. Add extra butter or milk if necessary, and adjust the pepper, nutmeg, and salt to taste.

17. 17
    Step 17:

    Spoon the cabbage mash onto plates, top with the sausages, drizzle with the beer and onion sauce, and serve hot.