Endive stew with houmous and merguez

Name: endive stew with houmous and merguez
Total time: 40 min
Yield: 4
Ingredients: 125 kg potato; 5 mergue zworstje; 4 tablespoon olive oil; 1 onion; 150 ml milk; 35 tablespoon hummus; 1 teaspoon cumin; 450 gram endive

Ingredients

Directions

Boil the peeled and chopped potatoes in a large layer of water with a little salt in 15-20 minutes until done.
Prick the mergue sausage with a fork and fry in a frying pan with 2 tablespoons of hot oil around brown.
Divide the thinly sliced onion around the sausages and fry everything covered in another 6-8 minutes on medium heat and brown.
Drain the potatoes, crush them and stir in so much milk that it becomes a smooth puree.
Stir in the houmous, ground cumin and two tablespoons of olive oil and then hand in the cut endive by hand.
Warm the stew on soft fire all the way through well.
Serve the stew in deep plates and divide the merguez into pieces and scoop the fried onion on top.
Tip: You can also use pigs chipolata instead of mergue sausages.