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In our home, this simmered chicory with smoked sausages has become our go-to winter evening meal. I love watching chicory slowly turn into a melt-in-your-mouth delight that pairs wonderfully with the smoky sausages. It's the type of dish that warms you up and brings smiles to everyone's faces.
Comforting meal for any day
What I really enjoy about this dish is how wonderfully easy it is. The chicory melts beautifully under cream, while the sausages add their comforting smoky flavor. Whenever I cook this, amazing smells fill my kitchen and everyone can't wait to eat.
Shopping list
- Chicory: I pick them crisp and white from the local market.
- Smoked sausages: My favorite butcher smokes them personally.
- Onion: A nice golden one for extra taste.
- Butter: Real farm butter that gives the whole dish amazing flavor.
- Heavy cream: The thicker the better for a smooth sauce.
- Seasonings: Fresh parsley from my garden makes all the difference.
Cooking magic
- First things first
- I slice the chicory into strips and chop the onion finely. The sausages brown gently in the pan.
- Chicory takes center stage
- In my favorite pot, butter melts slowly before adding chicory and onion to cook quietly together.
- Perfect combination
- My sausages join the mix, their smoky aroma blending with the tender chicory.
- Creamy finishing touch
- Cream wraps everything in its smoothness. A few minutes of waiting and the magic happens.
- Time to enjoy
- A sprinkle of fresh parsley and it's ready to eat with some crusty bread.
My helpful tips
I always buy chicory just before cooking when they're firm and spotless. For the sauce, I let the cream reduce very slowly so it coats all ingredients perfectly. My little trick? A tiny pinch of grated nutmeg right before serving.
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Make it your own
For something different, I sometimes use poultry sausages or even veggie options. I throw in mushrooms when I have them, they're amazing with the creamy sauce. A small side of lamb's lettuce makes the meal complete.
Frequently Asked Questions
- → How do I pick fresh endives?
- Look for firm, white endives without brown spots. They should feel tight with crisp leaves.
- → Which smoked sausages work best?
- Montbéliard or Morteau sausages are great picks. German or Polish smoked ones are a good choice too.
- → How do I get rid of endive bitterness?
- Slow cooking with butter and cream naturally tones it down. You can also remove the bitter core.
- → Can I make this ahead of time?
- Yes, prep it a few hours in advance and reheat gently. The flavors blend even better as it rests.
- → What should I serve on the side?
- Steamed potatoes soak up the sauce perfectly. Rice or fresh bread work just as well.