Stoemp met Worst (Belgian Mashed Vegetables with Sausage)
In short: Potatoes mashed with carrots, sweated leeks, butter and a little milk, served with browned pork sausages and a spoonful of mustard. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 740 kcal
Stoemp is the mashed vegetable dish many Belgian children grow up on, especially in Brussels. Potatoes are cooked with carrots, then crushed with butter and soft leeks so the vegetables stay in small chunks. It is eaten with sausages, bacon or meatballs and a spoonful of mustard on the side. Spinach, celeriac, sprouts or chicory work as well, so cooks often use whatever vegetables the week has left.
Instructions
- Put the potatoes and carrots in a large pot, cover with cold water, add 1 tsp salt and bring to a boil. Simmer for 20 to 25 minutes until both are very tender when pierced.
- Meanwhile, melt half the butter in a pan and cook the leeks with a pinch of salt over medium-low heat for 8 to 10 minutes until soft and sweet. Do not let them brown.
- Cook the sausages in a frying pan with the oil over medium heat for 12 to 15 minutes, turning until browned all over and cooked through (71°C/160°F inside).
- Drain the potatoes and carrots well and return them to the dry pot over low heat for 1 minute to steam off the moisture.
- Add the remaining butter and the hot milk and mash roughly with a masher, so that a few small pieces of carrot remain.
- Fold in the leeks, nutmeg and pepper and taste for salt. The stoemp should be soft and a little rustic, not stiff or smooth.
- Serve in warm bowls with the sausages on top and mustard on the side.
Tips
- Use a hand masher, not a blender or food processor, which turns potatoes gluey. Leave some small chunks of carrot for texture.
- Swap in other vegetables: spinach, celeriac, parsnips, Brussels sprouts or chicory all work. Add leafy greens at the end so they stay bright, and top with crisp bacon if you like.
Questions and answers
What is the difference between stoemp and mashed potatoes?
Stoemp is mashed with a good amount of other vegetables, usually carrots and leeks, and is left a little chunky. Mashed potatoes are smooth and mostly potato.
Can I make stoemp ahead and reheat it?
Yes. Keep it in the fridge for up to 3 days and reheat in a pan with a splash of milk and a knob of butter, stirring until hot.
What do you serve with stoemp?
Pork sausages, bacon, meatballs or smoked ham are the usual partners. A spoonful of mustard and a few pickled gherkins on the side are common too.
How long does it take to make Stoemp met Worst (Belgian Mashed Vegetables with Sausage)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Stoemp met Worst (Belgian Mashed Vegetables with Sausage)?
About 740 kcal per serving, with 27 g of protein, 50 g of carbohydrates and 48 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 50 g |
| Fat | 48 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 1650 mg |
Estimated values, calculated from the ingredients.
