Creamy Stoemp with Crispy Sausage
Belgian mashed potatoes with leeks and carrots, topped with pan-fried pork sausage. Comfort food that tastes like it simmered for hours but comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
- 1.2 lbs pork sausages (4–6 links)
- 1.5 lbs russet potatoes
- 2 medium leeks, white and light green parts, sliced into 1/4-inch rings
- 2 medium carrots, sliced into 1/4-inch coins
- 3 tbsp butter
- ½ cup whole milk
Instructions
- 1
Cut potatoes into 1-inch chunks. Boil in salted water for 12 minutes until very tender, then drain.
- 2
While potatoes cook, heat a large skillet over medium-high. Sear sausages 3 minutes per side until golden and just cooked through. Remove to a plate.
- 3
In the same skillet, sauté leeks and carrots with a pinch of salt for 6 minutes until soft and fragrant.
- 4
Return drained potatoes to the skillet with the vegetables. Add butter and milk, then mash until creamy with some small lumps.
- 5
Season stoemp with salt and pepper to taste. Divide among serving bowls and top each with a sausage.
- 6
Serve hot with a drizzle of the pan juices from the skillet.
Tools you’ll need
- large pot for boiling potatoes
- colander
- 12-inch skillet
- wooden spoon or masher
- cutting board and knife
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