Granny’s Endive Stew with Sausage: A Timeless Dutch Comfort Food

As the days grow shorter and the temperatures drop, many of us eagerly anticipate the arrival of winter, not just for cozy nights by the fire, but for the hearty, soul-warming dishes it brings. In the Netherlands, this often means an abundance of “stamppot” (pronounced ‘STUMP-pot’) – a traditional Dutch dish made by mashing potatoes with one or more vegetables. For many Dutch households, including mine, a delicious stamppot graces the table at least once a week during the colder months.

While I adore exploring a variety of stamppot recipes – from a flavorful Dutch Kale Stew with an Asian twist, to a comforting Brussels sprout stew with apple and bacon, or even a light arugula stew paired with grilled salmon – sometimes, the heart simply craves the familiar. And this time, we’re returning to the comforting roots of Dutch cooking with an authentic, traditional endive stamppot, prepared just like grandma used to make it. This classic features a vibrant mix of fresh endive, creamy mashed potatoes, savory bacon, and juicy pan-fried sausage, all brought together with a luscious homemade gravy. It’s truly a dish to savor!

One special detail that elevates this endive stamppot for me is serving it with a dash of vinegar. This might sound unusual, but it’s a treasured family tradition that brings a delightful tang, perfectly balancing the richness of the bacon and sausage. It’s a small touch that makes a big difference, reminiscent of every meal at my grandmother’s table.

If you’re eager for more stamppot inspiration or other easy, delicious meal ideas, be sure to explore my comprehensive recipe page, packed with my favorite traditional and modern stews!

Essential Ingredients for a Perfect Traditional Endive Stew with Bacon and Sausage

To recreate this heartwarming Granny’s Endive Stamppot with Sausage, you’ll need a handful of simple yet high-quality ingredients. The precise quantities can be found in the printable recipe card at the very bottom of this blog post. Here’s a closer look at what makes this dish so special and tips for selecting the best:

• Potatoes: The foundation of any good stamppot! For the creamiest, fluffiest mash, it’s crucial to use floury (starchy) potatoes. Varieties such as Russet, Idaho, King Edward, Maris Piper, or even a good old Doré are excellent choices. Their high starch content breaks down beautifully, absorbing the butter and milk without becoming gummy.
• Butter: We use unsalted butter here. This gives you complete control over the final seasoning of your stamppot, allowing the natural flavors of the other ingredients to shine without being overwhelmed by salt.
• Egg Yolk: A secret ingredient for an extra touch of richness and luxurious creaminess. The egg yolk emulsifies with the potatoes and milk, giving the stamppot a fuller body and a beautiful golden hue. Make sure it’s an L-sized (large) yolk for the best effect.
• Milk: Essential for achieving that perfectly smooth and pliable texture in your potato mash. Warm milk is key here, as cold milk can cool down the potatoes too quickly and make the mash dense.
• Mustard: A spoonful of smooth yellow mustard is a game-changer. It doesn’t make the stamppot taste like mustard, but rather adds a subtle, piquant tang that beautifully cuts through the richness of the potatoes, butter, and bacon, providing a layer of depth and spice.
• Endive (or Escarole): This leafy green is the star vegetable of our stamppot. Endive has a wonderfully fresh, slightly spicy, and distinctive bitter taste. For this recipe, we use raw, finely chopped endive mixed into the warm mash. This method preserves its crisp texture and vibrant flavor, offering a delightful contrast to the creamy potatoes. Escarole is a fantastic substitute if endive is hard to find.
• Bacon: Crispy bacon bits are vital for adding a savory, smoky, and salty crunch to the stew. They provide an irresistible textural contrast and an explosion of flavor that complements the endive and potatoes perfectly. Choose good quality bacon for the best results.
• Sausages: Alongside traditional Dutch rookworst (smoked sausage, similar to Kielbasa), the savory pork or beef sausage (saucijzen in Dutch) is the ideal companion for hearty Dutch winter dishes like stamppot. These sausages are incredibly juicy and packed with flavor, ensuring every bite is satisfying. Feel free to choose either pork or beef sausage based on your preference.

How to Prepare Dutch Endive Stew with Gravy: A Step-by-Step Guide

Creating this traditional Dutch endive stamppot is a straightforward process, resulting in a remarkably flavorful and satisfying meal. You’ll find a complete, printable recipe card with detailed ingredient amounts and a step-by-step description at the bottom of this blog post. For now, here’s an overview of the cooking process:

1. Prepare the Sausages and Gravy: Begin by melting a tablespoon of butter in a sturdy frying pan. Prick your sausages a few times with a fork – this helps them cook evenly and release their delicious juices. Fry the sausages over high heat until they are beautifully golden brown on all sides. Once browned, pour in about a cup of hot water to the skillet. This creates a flavorful base for your homemade gravy. Reduce the heat to medium-low, cover the pan with a lid, and let the sausages simmer gently until they are fully cooked through and tender, usually around 20 minutes.
2. Cook and Mash the Potatoes: While the sausages are cooking, peel your potatoes and cut them into roughly equal-sized pieces to ensure uniform cooking. Place them in a large soup pot (big enough to accommodate the endive later), cover them with water, and bring to a boil. Cook for approximately 20 minutes, or until they are fork-tender. Once cooked, drain the potatoes thoroughly. An important “Granny’s tip” here: return the drained potatoes to the hot, empty pot over low heat for about 10-15 seconds, gently shaking the pot. This “dries out” the potatoes, ensuring a fluffier, less watery mash. Now, mash the dry potatoes until smooth. Immediately stir in the warm milk, the remaining butter, and the egg yolk until everything is well combined and creamy.
3. Season and Combine with Endive: Season your mashed potatoes generously with salt, freshly ground black pepper, and the mustard. Give it a good stir to distribute the flavors. Next, add the finely chopped fresh endive to the mash. It’s best to incorporate the endive in batches, stirring it in gently until it’s evenly distributed throughout the creamy potatoes. This ensures the endive wilts slightly from the heat of the mash but retains its fresh crunch and vibrant color.
4. Serve with Bacon, Sausage, and Gravy: Finally, stir the crispy fried bacon bits into the endive stamppot. Serve the stamppot immediately, plated alongside the pan-fried sausages and a generous spoon (or ladle) of the delicious homemade gravy from the pan. As a final flourish, and *Granny’s personal recommendation*: add a few drops of vinegar over your stamppot just before eating. It adds a surprising and delightful zing that perfectly complements the savory components. Enjoy this classic Dutch comfort food!

While fantastic with sausage, this endive stamppot also pairs wonderfully with other traditional Dutch accompaniments, such as Grandma’s homemade meatballs (with extra gravy, of course!) or a unique stamppot served with gingerbread and apple butter for an unexpected sweet and savory twist.

Pro Tips and Delicious Variations for Your Endive Stamppot

Achieving the perfect Endive Stamppot is easier than you think, especially with a few insights and creative twists. Here are some tips and variations to elevate your homemade Dutch stew:

• Just Like Grandma’s Extra Touch: For an authentic, old-fashioned flavor and texture, follow my grandmother’s beloved tradition: stir in finely chopped hard-boiled eggs into the finished stamppot. This adds another layer of creaminess and a subtle savory depth that is truly comforting.
• For Extra Creaminess: If you desire an even richer, silkier stamppot, stir in two tablespoons of full-fat sour cream or crème fraîche along with the milk and butter. It will add a lovely tang and velvety texture.
• Potato Perfection: Always peel your potatoes and cut them into even-sized pieces. This ensures they cook uniformly, preventing some pieces from being undercooked while others are mushy.
• The Art of Mashing: For a lump-free, fluffy mash, use either a traditional potato masher or a potato ricer. Avoid using a food processor or an electric mixer, as over-processing can activate the starch in the potatoes, turning them into a gummy, glue-like consistency.
• Temperature Matters: When adding dairy to your mash, always ensure the milk (and butter, if adding separately) is warm. Cold milk can shock the hot potatoes, making them denser and less airy. Warm dairy helps maintain that desirable fluffy texture.
• Endive Substitutes: Can’t find fresh endive? No problem! Frisée lettuce, also known as curly endive, makes a delightful substitute. Its slightly bitter notes and crisp texture are very similar to regular endive. Alternatively, you can use raw spinach or even a mix of raw kale (finely chopped) for a different twist.
• Add a Spicy Kick: For those who enjoy a bit of heat, consider adding a pinch of freshly ground black pepper or even a tiny dash of cayenne pepper to the potato mash along with the mustard.
• Cheesy Delight: A sprinkle of grated mature cheese, such as Gouda or even a sharp cheddar, stirred into the warm stamppot, can add a wonderful salty and savory note.
• Vegan/Vegetarian Adaptation: To make this stamppot vegetarian, omit the bacon and sausage. You can replace the butter with a plant-based alternative and the milk with a creamy plant-based milk. For a savory kick, consider sautéing some mushrooms or smoked tofu to mix in.

Did you make this delicious traditional Endive Stamppot recipe? Don’t forget to tag #byandreajanssen on Instagram! I absolutely love seeing your culinary creations and frequently share the most beautiful photos from my followers. Did you enjoy preparing and tasting this recipe? Then please take a moment to leave a rating on the recipe card below! Your valuable feedback not only helps other home cooks discover wonderful dishes but also supports me greatly.

Need more culinary inspiration for your next meal?

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Andréa