Stoemp met Worst
Rustic mashed potatoes mixed with carrots and leek, served with sausage and gravy.
- prep
- 20 min
- cook
- 35 min
- total
- 55 min
- serves
- 4
- level
- easy
Stoemp is Belgium's everyday mashed potato dish, built with whatever vegetable is on hand folded straight into the mash, and almost always served with a good sausage and gravy on top.
It's humble, filling food, closer to Belgian comfort cooking than anything fancy, which is exactly its appeal.
Part of our 20 best Belgian recipes list.
method
Boil the potatoes and carrots together in salted water until completely tender, about 20 minutes.
Meanwhile, sauté the leek in a little butter over medium heat until soft, about 8 minutes.
Drain the potatoes and carrots, and mash well with the butter and warm milk until mostly smooth but still a little rustic. Fold in the sautéed leek, and season with salt and pepper.
For the gravy, sauté the sliced onion in butter until golden, stir in the flour, and cook for a minute, then whisk in the stock and simmer until thickened.
Fry or grill the sausages until cooked through and browned, about 12 to 15 minutes.
Serve the stoemp mounded on plates, topped with a sausage and a generous spoonful of onion gravy.
chef's tips
- Stoemp is meant to be rustic, not perfectly smooth; leave a little texture in the mash rather than pureeing it completely.
- Any vegetable can go into stoemp depending on the season, carrot and leek here, but cabbage or spinach are just as traditional.