Ingredient Image Gallery

Click on the image for details

Sausages

Potatoes

Savoy Cabbage

Garlic

Parsley

Onion

Unsalted Butter

Beer

Whole Milk

Nutmeg

Pepper

Salt

Instructions

• 1.
• Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.
• 2.
• Add some salt.
• Then place the pan over high heat and bring the potatoes to a boil.
• Cook them until tender.
• In the meantime rinse and drain the savoy cabbage.
• Slice it up finely.
• 3.
• Add a tablespoon of butter to a large non-stick pan.
• Place it over medium-high heat.
• Once melted, add the savoy cabbage.
• Season with a pinch of pepper and salt.
• 4.
• Stir fry the cabbage for 15 to 20 minutes or until the cabbage is soft and tender.
• Then turn the heat off and take the cabbage off the heat.
• In the meantime, pan fry the sausages (or sliced bacon if you are using both) in a non-stick pan in a tablespoon of butter or oil until golden brown and cooked through.
• 5.
• Transfer the sausages (and bacon) to a plate and cover with a lid or tinfoil to keep the meat warm.
• In the same greasy pan, add the sliced onion and extra butter and cook it gently over medium heat for 10 minutes until softened.
• (I often add diced bacon as well, if I only serve the stoemp with sausages.
• ) 6.
• Then add the beer and turn the heat up.
• Let the beer reduce until you get a nice beer and onion sauce (you can add a little flour or sauce thickener if you like).
• Add the pan fried meat back to the pan and cover to keep warm.
• 7.
• Drain the cooked potatoes and garlic, add them back to the pan you cooked them in together with the pan fried cabbage and chopped parsley.
• Sprinkle with some pepper, salt and nutmeg.
• Also add the milk and the rest of the unsalted butter.
• 8.
• Mash the potatoes, parsley and cabbage up.
• Add extra butter or milk if necessary.
• Also check the seasoning and add extra pepper, nutmeg or salt to taste if necessary.
• Scoop the cabbage mash onto plates and top with the pan fried sausages (and bacon).
• Drizzle with the beer and onion sauce.
• Serve hot.