Belgian Stoemp

Season the water with some salt, then place the pan over high heat and bring the potatoes to a boil. Cook them until they're fork-tender.

While the potatoes cook, rinse and drain the savoy cabbage, then slice it finely.

Stir-fry the cabbage for 15 to 20 minutes, or until it's soft and tender. Remove the pan from the heat.

Meanwhile, in another non-stick pan, pan-fry the sausages (and any bacon, if using) in 1 tablespoon of butter or oil until they're golden brown and cooked through.

Transfer the cooked sausages (and bacon) to a plate and cover them to keep warm.

In the same pan, add the sliced onion and a bit more butter. Cook gently over medium heat for 10 minutes, until the onion is softened and translucent.

Mash the potatoes, parsley, and cabbage together until creamy. Add extra butter or milk if you want a looser consistency, and adjust the seasoning with more pepper, nutmeg, or salt to taste.

Scoop the stoemp onto plates, top with the pan-fried sausages (and bacon), and drizzle generously with the beer and onion sauce. Serve hot.