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

ingredients - info thyme bay leaf chicory pepper and salt
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.
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Belgian Cuisine

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the fiery passion
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.
ingredients - info thyme bay leaf chicory pepper and salt
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
Ingredients Directions
Belgian Cuisine

taste and tradition

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the fiery passion