Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Belgian Brussels sprout stoemp with sausages

on 04/02/2009

Yummy! 🙂

I made this stoemp last evening. I love it! I very the stoemp every time. So, I came up with this.
Printable Recipe
Recipe: For 2 persons, with a bit of seconds
700 gr floury potatoes, weighted when unpeeled/peeled & cut up in 2
450 gr of cleaned Brussels sprouts
1 white onion, peeled & finely sliced
3 fat cloves of garlic, peeled & finely sliced
2 organic chipolata sausages
Black pepper
Maldon sea salt, grinned
a splash of liquid margarine
1. Take a large cooking pot & fill with hot water. Bring to the boil. When boiling, add the potatoes. Cook until tender, that is about 20 minutes. Drain. Keep warm.
2. At the same time, take a large enough cooking pot for the Brussels sprouts. Fill with hot water. Bring to the boil. Add the Brussels sprouts. Cook until al dente.
Drain. Put a lid on the colander when you drain them to keep warm.
3. In the same pot, add some liquid baking margarine & let it sizzle on high heat.
4. Add the cut up onion & the cut up garlic. Fry until golden brown. This will take about 5 minutes. Stir often. Turn the heat off. Take off the heat & add the drained sprouts. Mix the ingredients. Now, add the Brussels sprouts mix to the cooked potatoes. Mash. Season according to taste! I use black pepper & grinned Maldon sea salt. I also add a splash of liquid baking margarine. It has to taste good! Sometimes, I add grated nutmeg but not now!
5. At the same time, when the potatoes are cooking, take a large non stick pan & heat up on high heat. When hot, pour in some liquid baking margarine & let it melt. When sizzling, add the 2 chipolata sausages. Fry until cooked trough. This takes about 10 minutes. 5 minutes on high heat & 5 minutes on a lower heat. Turn the heat off.
6. Take your 2 plates & plate up. This is yummy with some good mustard, like Dijon mustard.

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You might like:
1. Green cabbage stoemp with sausages
2. Purple carrot stoemp with onion & smoked bacon
3. Caramelized onions & Brussels sprouts soup
4. Brussels sprouts with garlic, onion & soy cream
5. Smoked cheezy kale stoemp served with a tofu burger

74 responses to “Belgian Brussels sprout stoemp with sausages

  1. Ruth says:

    This looks good! I will make this as dinner tonight!

  2. Gabriella says:

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  3. I love Brussels sprouts! Can you explain what is a “stoemp”? Or what makes a “stoemp” a stoemp? 🙂

  4. Sounds good to mash them all together like that. Adds a healthy stamp to the potatoes!

  5. I love learning about new foods and I have never heard of stoemp before. Thankyou for that Sophie!

  6. Carolyn says:

    That looks delicious. I agree with Nurit – What is a stoemp? I would never think to mash brussels sprouts like that. I will have to try it. They are so sweet when you cook them right.

  7. kaleidoscop3 says:

    I usually have my brussel sprouts green and crunchy :)This is completey different to anything i’ve ever come across. Thanks!

  8. Sophie says:

    Stoemp is a typical Belgian & Dutch dish. This is a mix from boiled potatoes, then mashed & mixed with root vegetables or with braised leeks, or with carrots, or with all sort of cabbages, or with spinach, or with brussels sprouts,… Usually we mix it with slices of bacon or we serve it with sausages. We nearly allways add a chopped up & sweated onion with it. You also can use cream, herbs or spices.Stoemp is a typical word of the patois of Brussels. You can eat stoemp in a lot of brasseries of Brussels. Stoemp is a basic dish. We make them a lot, especially in winter time.It is comfort food.

  9. Ricardo says:

    That dish is a excellent and you should be proud, bear your sausages with pride :)I don’t think however the pic does it justice and is hiding a little the dish, a beautiful dish if I may say. kisses xxx

  10. Gail says:

    This looks like good hearty winter food – typische Nederlandse! I lived in Holland for 3 years and really enjoyed this type of food in the winter. Because of our warm Aussie climate, I don’t get to eat this type of food very often any more.

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