Weigh equal amounts of onion and potatoes. Cut the bacon
into strips. Cut the onions into half-moons and the peeled
potatoes into four. Fry the onion and the bacon together in a
little bit of pig fat in a cast iron cooking pot until the onions are
golden yellow in color.
Mix the flour with the preparation to a roux. Add the potatoes.
Add a sprig of thyme, a few leaves of laurel and a teaspoon of
chicory. Season with a few turns from the pepper and the salt
mill.
la touffaye
The touffaye is a typical regional dish from the Gaume,
the southernmost part of Belgium in the province of
Luxembourg. It has its roots in Virton. In other Walloon
regions, a similar dish exists under the name 'L'étuvée'.
smoked sausages
onions
potatoes
lean smoked bacon
pig fat
plain flour
Keep the heat low and stir everything well with a wooden
spoon. The raw potatoes should take on the golden yellow
colour of the onions. Put the roast sausages in the pot and
now pour in the water. That is about 1 ½ litres for 2 Kg of
potatoes. Leave to simmer on a low heat without a lid until the
potatoes are well cooked. Stay with the pot and stir regularly.
This dish is accompanied by a nettle salad with hard-boiled
eggs.
There are quite a few variants of this recipe: sometimes the
chicory is replaced by a cup of coffee. Sometimes the
sausages are baked separately and served together with pork
chops or smelt. Sometimes the nettle lettuce is replaced by
cabbage lettuce. Everyone agrees about the hard-boiled egg.
Weigh equal amounts of onion and potatoes.
Cut the bacon into strips. Cut the onions into
half-moons and the peeled potatoes into four.
Fry the onion and the bacon together in a little
bit of pig fat in a cast iron cooking pot until the
onions are golden yellow in color.
Mix the flour with the preparation to a roux. Add
the potatoes. Add a sprig of thyme, a few leaves
of laurel and a teaspoon of chicory. Season with
a few turns from the pepper and the salt mill.
The touffaye is a typical regional dish from
the Gaume, the southernmost part of
Belgium in the province of Luxembourg. It
has its roots in Virton. In other Walloon
regions, a similar dish exists under the
name 'L'étuvée'.
smoked sausages
onions
potatoes
lean smoked bacon
pig fat
plain flour
Keep the heat low and stir everything well with a
wooden spoon. The raw potatoes should take
on the golden yellow colour of the onions. Put
the roast sausages in the pot and now pour in
the water. That is about 1 ½ litres for 2 Kg of
potatoes. Leave to simmer on a low heat
without a lid until the potatoes are well cooked.
Stay with the pot and stir regularly.
This dish is accompanied by a nettle salad with
hard-boiled eggs.
There are quite a few variants of this recipe:
sometimes the chicory is replaced by a cup of
coffee. Sometimes the sausages are baked
separately and served together with pork chops
or smelt. Sometimes the nettle lettuce is
replaced by cabbage lettuce. Everyone agrees
about the hard-boiled egg.
la touffaye
taste and tradition
