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. Keep the fire low and stir well with a wooden spoon so that the raw potatoes take over the golden yellow color of the onions. Put the sausages in the pot and pour water into it. That is about 1 ½ liter for 2 Kg potatoes. Let simmer on a low heat without 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.  

La touffaye

  

thyme laurel chicory pepper and salt smoked sausages
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'.
onions potatoes lean smoked bacon pig fat flowing flour
There are quite a few variants of this recipe: sometimes the chicory is replaced by a bag of strong 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.
A Recipe Guide For The Amateur Chef Belgian Cuisine

La touffaye  

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. Keep the fire low and stir well with a wooden spoon so that the raw potatoes take over the golden yellow color of the onions. Put the sausages in the pot and pour water into it. That is about 1 ½ liter for 2 Kg potatoes. Let simmer on a low heat without 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.  
thyme laurel chicory pepper and salt smoked sausages
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'.
onions potatoes lean smoked bacon pig fat flowing flour
There are quite a few variants of this recipe: sometimes the chicory is replaced by a bag of strong 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.
a recipe guide for the amateur chef Belgian Cuisine