The Enduring Appeal of Granny’s Endive Stew with Sausage

As the days grow shorter and the temperatures drop, many of us eagerly anticipate the arrival of winter, not just for festive holidays, but also for the delicious, belly-warming dishes that grace our tables. In the Netherlands, one dish reigns supreme during this season: “stamppot.” This traditional Dutch stew, often featuring mashed potatoes combined with various vegetables, is a beloved classic. For me, and countless others, a hearty stamppot is a weekly ritual, a comforting antidote to the cold.

While this authentic endive stamppot holds a special place, I also appreciate variety. There are so many delightful variations to explore, from a delicious Dutch Kale Stew bursting with fresh flavors, to a Brussels sprout stew with crisp apple and savory bacon, or even a vibrant arugula stew served with tender grilled salmon. Each offers a unique twist, but they all share that undeniable “stamppot” charm.

However, sometimes, it’s best to return to the fundamentals. This particular recipe for endive stew is a testament to that principle. It’s an authentic, traditional endive stew with bacon and sausage, just like grandma used to lovingly prepare. What makes it even more special is the generous serving of rich, homemade gravy. And for an extra layer of authentic Dutch flavor, I always enjoy this stamppot with a dash of vinegar, a tradition that was always present on our family table with this dish. It truly elevates the experience!

If you’re eager to discover more heartwarming stamppot recipes, be sure to visit my dedicated recipe page for a treasure trove of the tastiest and easiest-to-make stews!

What is Dutch Stamppot? A Brief Introduction

For those unfamiliar with Dutch cuisine, “stamppot” translates literally to “mash pot.” It’s a quintessential Dutch dish, typically consisting of mashed potatoes mixed with one or more vegetables. Popular vegetable choices include kale (boerenkool), endive (andijvie), carrots and onions (hutspot), or sauerkraut (zuurkool). Stamppot is often served with a hearty meat, such as a smoked sausage (rookworst), meatballs, or, in this case, delicious fried sausages and crispy bacon. It’s the ultimate winter comfort food, renowned for its simple preparation, satisfying nature, and ability to warm you from the inside out.

Essential Ingredients for this Traditional Endive Stew with Bacon and Sausage

To recreate this beloved Granny’s Endive Stew with Sausage, you’ll need a selection of fresh, high-quality ingredients. The precise quantities can be found in the detailed recipe card at the very bottom of this blog post. Here’s a closer look at what makes this dish so special:

• Potatoes: The foundation of any good stamppot. For the best, smoothest mash, opt for floury or starchy potatoes. Excellent varieties include Russet, Doré, King Edward, and Maris Piper, as they break down easily and absorb flavors beautifully.
• Butter: Unsalted butter is preferred, allowing you to control the overall saltiness of the dish. It adds richness and a silky texture to the mashed potatoes.
• Egg Yolk: A secret ingredient for an extra creamy and wonderfully full-bodied mash. It contributes to a luxurious mouthfeel without making the stew heavy.
• Milk: Warm milk is key to achieving a smooth, pliable endive stew. It helps to loosen the mash and prevent it from becoming too dense or dry.
• Mustard: A touch of smooth yellow mustard introduces a subtle yet distinct tang and a hint of spice, cutting through the richness and adding depth to the stamppot.
• Endive (or Escarole): This leafy green is the star vegetable. Endive (also known as chicory) offers a fresh, slightly bitter, and peppery taste that contrasts wonderfully with the potatoes and meats. While it can be cooked, this traditional recipe calls for raw, finely chopped endive, which retains its vibrant color and crisp texture when mixed into the warm mash. Escarole is a fantastic alternative if endive is hard to find.
• Bacon: Crispy bacon bits are essential for that irresistible salty crunch and a smoky depth of flavor. They provide a delightful textural contrast within the smooth stew.
• Sausages: Beyond the iconic Dutch “rookworst” (smoked sausage, similar to kielbasa), fresh pan-fried sausages are the perfect accompaniment to traditional Dutch winter dishes. Their juicy texture and robust flavor complement the endive stew perfectly. You can choose either pork or beef sausages based on your preference.
• Hot Water (for gravy): Used to deglaze the pan after frying the sausages, creating a flavorful and simple gravy.
• Salt and Pepper: To season the dish to perfection.
• Vinegar (optional, but highly recommended): A few drops of plain white vinegar or cider vinegar added just before serving. This might sound unusual, but it’s a classic Dutch touch that brightens the flavors and adds a pleasant acidity, balancing the richness of the stew.

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

Creating this delicious endive stamppot is simpler than you might think, following these traditional steps. For a printable version of the recipe with a detailed step-by-step description, please refer to the recipe card at the bottom of this blog post.

1. Prepare the Sausage and Gravy: Begin by melting a tablespoon of butter in a frying pan over high heat. Gently prick the sausages a few times with a fork to help release their juices during cooking, ensuring they remain moist and flavorful. Fry the sausages until they are beautifully golden brown on all sides. Once browned, pour hot water into the skillet. This will deglaze the pan, capturing all those delicious caramelized bits to create a rich, homemade gravy. Reduce the heat to medium, cover the pan with a lid, and allow the sausages to simmer gently until they are thoroughly cooked through, typically about 15-20 minutes.
2. Cook and Mash the Potatoes: While the sausages are cooking, peel your chosen floury potatoes and cut them into roughly equal-sized pieces. This ensures even cooking. Place them in a large pot (large enough to accommodate the endive later), cover them with water, and bring to a boil. Cook the potatoes for approximately 20 minutes, or until they are tender and easily pierced with a fork. Once cooked, drain the potatoes thoroughly. An essential tip for a fluffy mash is to return the drained potatoes to the hot, empty pot for a minute or two over very low heat, gently shaking the pot. This allows any residual moisture to evaporate, preventing a watery stew. Then, mash the potatoes until smooth. Stir in the warm milk, a generous knob of butter (half a stick), and the egg yolk until the mash is creamy and well combined.
3. Season and Combine with Endive: Season your mashed potatoes generously with salt, freshly ground black pepper, and the mustard. Now comes the star vegetable: mix the finely chopped raw endive into the warm potato mash. I find it easiest to do this in batches, adding about a quarter of the endive at a time and folding it in gently. This ensures the endive is evenly distributed and wilts slightly from the heat of the potatoes, releasing its unique flavor.
4. Serve with Bacon, Sausage, and Gravy: Finally, stir the freshly fried bacon bits into the endive and potato mash. Serve immediately, topped with the succulent sausages and a generous drizzle of the homemade gravy from the pan. For a truly authentic experience and Granny’s special touch, add a few drops of vinegar over your portion – it wonderfully cuts through the richness and brightens the flavors. Enjoy this comforting meal!

This traditional endive stew is indeed excellent with pan-fried sausages, but it also pairs beautifully with other Dutch classics. Consider serving it with Grandma’s homemade meatballs (with their accompanying gravy) or even a surprising yet delightful stew with gingerbread and apple butter for those adventurous palates!

Tips & Variations for Your Perfect Endive Stamppot

• Granny’s Classic Addition: For an extra layer of flavor and texture, follow my grandmother’s lead and stir some chopped hard-boiled eggs into the endive stew just before serving. It adds a lovely creaminess and a subtle richness.
• For Extra Creaminess: If you desire an even richer, more luxurious stew, incorporate two tablespoons of sour cream or crème fraîche into the mashed potatoes along with the milk and butter.
• Even Cooking for Potatoes: Always peel your potatoes and cut them into uniform, even-sized pieces. This simple step ensures that all the potato chunks cook at the same rate, resulting in a consistently smooth mash without any hard bits.
• The Right Mashing Technique: To achieve a perfectly fluffy and light mash, use a traditional potato masher or a potato ricer. Avoid using an electric mixer or food processor, as these can overwork the starches in the potatoes, leading to an unpleasant gummy, glue-like texture.
• Warm Milk is Key: When adding milk to your mashed potatoes, ensure it is warm. Cold milk can shock the potatoes, causing the starches to seize up and making your purée dense and less airy. Warm milk helps maintain that delightful fluffiness.
• Endive Substitutes: If fresh endive is not readily available in your area, frisée lettuce (also known as curly endive) makes an excellent substitute. Its slightly bitter notes and crisp texture are quite similar to traditional endive. You can also use other sturdy bitter greens, though the flavor profile will shift slightly.
• Add Some Garlic: For a subtle aromatic boost, mince one or two cloves of garlic and sauté them lightly before adding them to the potato mash.
• Cheese Please! Stir in a handful of grated sharp cheddar or Gouda cheese into the warm potato mixture for a cheesy twist.
• Vegetarian Option: To make this stamppot vegetarian, simply omit the bacon and sausages. You can substitute the bacon with smoked paprika or liquid smoke for a smoky flavor, and serve with pan-fried mushrooms or vegetarian sausages.

Share Your Delicious Creation!

Did you try making this delicious, traditional recipe? I’d absolutely love to see your culinary masterpiece! Tag #byandreajanssen via Instagram! I always enjoy admiring your creations and frequently share the most beautiful photos from my followers. If you loved this recipe as much as I do, please consider leaving a 5-star rating on the recipe card below! Your valuable feedback is incredibly helpful to other home cooks and provides immense encouragement to me.

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Andréa