Beer Braised Sausage & Stoemp



You had me at beer braised sausage, but what the stoemp? Stoemp [pronounced stomp] is basically a Belgian dish equivalent to mashed potatoes with other vegetables mixed in. And that’s why I love it for my family — they get their mashed potatoes and I sneak in other vegetables — win win!

Easy enough for a weeknight, this dish is perfect for Saint Patrick’s Day, served with Irish bangers of course.

Beer Braised Sausage & Stoemp

Serves 8 (or leftovers to freeze or eat later in the week for a family of 2-4)


For the stoemp

4 tablespoons butter

1/2 head cabbage

4-5 carrots, peeled and diced

8 potatoes

For the sausages

1 tablespoon butter

3 onions

2 pounds Irish bangers, bratwurst or other sausage

12 ounces beer (I used a dark spiced winter ale leftover from a party because we’re tired of drinking winter beers and ready for spring! But any beer will do, I’ve done it with pilsners too.)


For the stoemp

  1. Heat dutch oven adding 2 tablespoons of butter. Saute cabbage and carrots, seasoned with salt and pepper, until tender, 10-15 minutes. Set aside.
  2. In same pot, fill with water, bring to a boil and add potatoes, boiling until fork tender, 15-20 minutes.
  3. Drain potatoes, add 2 tablespoons butter, season with salt and pepper, add about 1/3 cup milk and mash with potato masher. (I like to leave them chunky to match texture of other vegetables.)
  4. Fold in cabbage and potatoes and serve alongside sausage.

For the sausages

  1. Caramelize onions over medium heat, about 15 minutes.
  2. Add sausage and saute 5 more minutes.
  3. Add beer and braise 15-20 minutes more until liquid is reduced to a pan gravy consistency. Serve with stoemp.

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