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In our home, this braised chicory with smoked sausages has become our go-to dinner when it's cold outside. I love watching the chicory slowly melt down into something truly delicious that works so well with the smoky sausages. It's the kind of food that warms you up and puts smiles on everyone's faces.
A comforting warm dish
What gets me about this dish is how easy yet rewarding it is. The chicory gets amazingly soft under the cream, while the sausages bring that cozy smoky flavor everyone craves. Whenever I cook this up, my kitchen fills with amazing smells that bring the whole family running to eat.
Shopping list
- Chicory: I grab ones that are crisp and bright white at the store.
- Smoked sausages: My local butcher smokes these himself.
- Onion: A nice golden one adds more flavor.
- Butter: Real farm butter makes the whole dish smell amazing.
- Heavy cream: The thicker the better for a rich sauce.
- Seasonings: Fresh parsley from my backyard makes all the difference.
Kitchen magic
- First things first
- I slice up the chicory and chop the onion really small. The sausages brown gently in the pan.
- Chicory transformation
- In my favorite pot, butter melts slowly before adding the chicory and onion, letting them cook down gently.
- Perfect combo
- The sausages join the mix, their smoky goodness blending with the softened chicory.
- Creamy finish
- The cream wraps everything in richness. A few minutes of waiting and it all comes together.
- Time to enjoy
- A sprinkle of fresh parsley and it's ready to eat with some crunchy bread.
My cooking tips
I always pick my chicory right before cooking when they're firm and spotless. For the sauce, I let the cream simmer very slowly so it coats everything nicely. My little trick? A tiny bit of ground nutmeg just before serving.
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Make it your own
To switch things up, I sometimes use poultry sausages or even veggie options. I throw in mushrooms if I've got them handy, they're so good with the creamy sauce. A small side of lamb's lettuce makes the meal complete.
Frequently Asked Questions
- → How to pick fresh endives?
- Go for firm, white ones with no brown spots. Their leaves should be crisp and tightly packed.
- → What smoked sausages work best?
- Montbéliard or Morteau are great. German or Polish smoked sausages are also excellent options.
- → How to lessen endives’ bitterness?
- Slow cooking with butter and cream tones it down naturally. Removing the bitter core helps, too.
- → Can this dish be made ahead?
- Sure, you can make it hours ahead and gently reheat. The flavors get even better after resting.
- → What’s good to serve with it?
- Steamed potatoes are a great match to soak up the sauce. Rice or fresh bread also pairs well.