Sausages with Stoemp and Two Sauces

Ingredients

• 6 sausages (From the butcher; prick the sausages before frying.)
• 12 potatoes (3 potatoes per person; peeled.)
• 100 g butter (Butter is also used to fry the sausages, and a knob of butter is added to sauce 2; the source does not specify the allocation.)
• 150 g carrot (Cut into pieces.)
• 100 g Brussels sprouts (Cut into pieces.)
• 4 onions (Sliced for the vegetables and sauce 1.)
• thyme (The source states “1 bod tijm,” presumably one bunch of thyme.)
• tarragon (Quantity not specified.)
• 100 g Tierentyn mustard (Use an extra spoonful in the stoemp; the source does not specify whether this spoonful is included in the 100 g.)
• 100 ml heavy cream (For sauce 1; also add a splash to the stoemp, without a separate quantity.)
• 100 g demi-glace or brown stock (For the sauces; the source also mentions brown stock for deglazing sauce 2, but gives no separate quantity for it.)
• 50 g balsamic vinegar (To deglaze the pan for sauce 2.)
• garlic (For sauce 1; quantity not specified.)
• oil (For frying the sausages; quantity not specified.)
• salt (To taste; also for the potato cooking water.)
• pepper (To taste.)

Steps

1. 1

   Cut the carrot, Brussels sprouts, and onions into pieces.

2. 2

   Sauté the chopped vegetables. Add the thyme and the remaining seasonings.

3. 3

   Peel the potatoes and boil them in plenty of salted water until tender.

4. 4

   Prick the sausages. Fry them in oil and butter until cooked through and nicely browned.

5. 5

   Make sauce 1: sauté some onion, garlic, and tarragon.

6. 6

   Add the mustard.

7. 7

   Deglaze with the brown stock or demi-glace and add the cream. Season the sauce to taste.

8. 8

   Combine the sautéed vegetables with the cooked potatoes and mash everything thoroughly into stoemp.

9. 9

   Finish the stoemp with a spoonful of mustard, some cooking fat, a splash of cream, pepper, and salt. Mix well.

10. 10

    Make sauce 2: deglaze the pan in which the sausages were fried with the balsamic vinegar and some brown stock.

11. 11

    Finish sauce 2 with a knob of butter.

12. 12

    Serve the sausages with the stoemp and the two sauces.

Notes

The source provides no exact quantities for the oil, garlic, tarragon, salt, pepper, cooking fat, extra cream, or brown stock for sauce 2. The quantity “1 bod tijm” is unclear and has been interpreted as one bunch of thyme. The allocation of the 100 g of butter and 100 ml of cream among the different preparations is not specified.

Nutrition per serving

• main course
• Belgian cuisine
• winter fare
• comfort food
• stoemp
• sausage
• meat dish
• skillet