French sausages with white bean puree and mushrooms

French sausages with white bean puree and mushrooms
1. Main course
3. Meat
4. Preparation time: approx. 30 minutes

- Cook's knife
- Cutting Board
- Frying pan
- Saucepan
- Hand blender
- A bowl
- Sieve

- Olive oil (4 tablespoons)
- White wine
- Sea salt
- Pepper

4 parsley/garlic sausages
1 small container of mixed mushrooms (300 g)
2 cans of white butter beans (2 x 400 g cans)
1 bag of parsley (30 gr)
2 garlic cloves

Clean the mushrooms with a brush or a piece of kitchen paper. Cut or tear the large mushrooms in half.

Finely chop the parsley and garlic. Heat a skillet over medium heat with 2 tablespoons of olive oil. Add the sausages and fry until golden brown.
Drain the liquid from the beans into a sieve and rinse the beans under cold water. Puree them together with ½ of the sliced garlic cloves and 2 tablespoons of olive oil in a bowl (with the hand blender). Season with salt and pepper and heat gently on the stove in a small saucepan. If the bean puree is a bit thick, mix in a splash of water.
Remove the sausages from the pan and keep warm under a piece of aluminum foil.
Heat the frying pan over high heat and fry the mushrooms with the remaining garlic in the fat of the sausages for about 3 to 4 minutes. Season with salt and pepper, deglaze with a splash of white wine and mix in the chopped parsley.
Divide the bean puree between 2 plates. Slice the sausages and place them on top of the bean puree. Spoon the mushrooms on top.


Franse worstjes met witte bonenpuree en paddenstoelen




4.Bereidingstijd: ca. 30 minuten



- Koksmes

- Snijplank

- Koekenpan

- Pannetje

- Staafmixer

- Kom

- Zeef



- Olijfolie (4 eetlepels)

- Scheutje witte wijn

- Zout

- Peper



4 peterselie/ knoflookworstjes

1 bakje gemengde paddenstoelen (300 gram)

2 blikjes witte boterbonen (2 x 400 gr blikken)

1 zakje peterselie (30 gr)

2 knoflookteentjes




Maak de paddenstoelen schoon met een borsteltje of een stukje keukenpapier. Snijd of scheur de grote paddenstoelen in tweeen..


Hak de peterselie en knoflook fijn. Verhit een koekenpan op medium vuur met 2 eetlepels olijfolie. Voeg de worstjes toe en bak ze goudbruin.


Giet het vocht van de bonen af in een zeef en spoel de bonen af onder koud water. Pureer ze samen met ½ van de  gesneden knoflookteentjes en 2 eetlepels olijfolie in een kom (met de staafmixer). Breng op smaak met zout en peper en verwarm het voorzichtig op het vuur in een klein pannetje. Mocht de bonenpuree wat dik zijn meng er dan een scheutje water doorheen.


Haal de worstjes uit de pan en houd ze warm onder een stukje aluminiumfolie.

Verwarm de koekenpan op hoog vuur en bak de paddenstoelen met de resterende knoflook in het vet van de worstjes ongeveer  3 tot 4 minuten. Breng op smaak met zout en peper, blus af met een scheutje witte wijn en meng de gehakte peterselie er doorheen.


Verdeel de bonenpuree over 2 borden. Snijd de worstjes en leg ze boven op de bonenpuree. Schep de paddenstoelen eroverheen.














Spicy Sausage Stew

A steaming hot pan of this sausage stew set in the middle of the table is the perfect excuse we need for spending a cold evening at home.

Serves 4

1 onion
2 cloves garlic
1 stick celery
1 yellow pepper
1 red pepper
4 spicy sausages of 120-150g each
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
a sprinkle of chilli flakes
2 tins tomato cubes
2 tins cannellini beans
125g baby spinach
25g panko
4 tablespoons olive oil
salt and pepper

Finely chop the onion, garlic and celery. Remove the seeds from the pepper and cut into strips. Drain the liquid off from cannellini beans.

Heat a cast-iron pan over medium-high heat with 3 tablespoons olive oil and fry the sausages until golden brown. Remove from the pan and add the onion and celery. Fry for 5 minutes, then add the rest of cut vegetables and fry for a further 5 minutes.

Add the spices to the pan and fry for 1 minute. Then add the tomatoes, salt and pepper and bring to the boil. Lower the heat to a simmer and cook gently, covered with a lid, for about 10 minutes. Add the sausages and cook for a further 10 minutes. Lastly, add the beans and cook for 5 minutes more.

Heat the grill in an oven. Add the spinach to the pan and mix gently together. Sprinkle over the panko and drizzle over 1 tablespoon olive oil. Place under the grill for 2-3 minutes.

Serve the dish straight from the pan.



voor 4 personen

1 ui
2 teentjes knoflook
1 stengel bleekselderij
1 gele paprika
1 rode paprika
4 st pittige worstjes van 120-150gr per stuk
1 theelepel gerookte paprikapoeder
½ theelepel komijnpoeder
snufje chilivlokken
2 blikken tomaatblokjes
2 blikken canellinibonen
125gr baby spinazie
25gr panko
4 eetlepels olijfolie
zout en peper

Snijd ui, knoflook en bleekselderij fijn. Verwijder de zaadjes van de paprika’s en snijd in reepjes. Giet het vocht van de bonen af.

Verwarm een gietijzer pan op medium-hoog vuur met 3 eetlepels olijfolie en bak de worstjes rondom goudbruin. Haal ze uit de pan en voeg de ui en selderij toe. Bak 5 minuten, voeg de rest van de gesneden groenten toe en stoof nog 5 minuten.

Voeg de specerijen toe aan de pan en bak 1 minuut. Voeg de tomaten, zout en peper toe en breng aan de kook. Kook zachtjes afgedekt voor ongeveer 10 minuten, voeg de worstjes toe en kook 10 minuten. Voeg de bonen toe en kook nogmaals zachtjes 5 minuten.

Verwarm de grill in de oven. Voeg de spinazie toe en meng voorzichtig door elkaar. Bestrooi met de panko en druppel 1 eetlepel olijfolie eroverheen. Zet 2-3 minuten onder de grill.

Serveer het gerecht direct uit de pan.

Sausages with Pear-Potato Mash & Mustard

There's nothing more English than sausages and mash. It's the ultimate comfort food! Give it a Dutch twist by using good quality, locally reared pork sausages and local pears through the mash which work so well with pork.

serves 2

2 good-quality pork sausages of your choice, about 150g each
1 small bunch tarragon
2 pears
350g shallots
600g floury potatoes
35g butter
1 tablespoon brown sugar
2 tablespoon olive oil
50-100 ml milk
1 teaspoon wholegrain mustard
2 tablespoons red wine- or balsamic vinegar
salt and pepper 


Peel the potatoes in cut into 2 cm cubes. Peel the pears and cut into slices. Finely slice the shallots into rings.

Place the potatoes and pears in pan with cold water and a good pinch of salt. Bring to the boil and cook for about 15 minutes until they are soft.

Heat a frying pan with 2 tablespoons olive oil over medium heat and fry the sausages gently until golden and cooked through, about 10-12 minutes. Remove the sausages from the pan and keep warm. Sweat the shallots in the same frying pan for about 4 minutes. Add the brown sugar and fry for 1 minute. Add 2 tablespoons red wine or balsamic vinegar and cook for 30 seconds. Return the sausages to the pan and keep warm over a low heat. Add a splash of water if the shallots are getting too dry.

Drain the water from the potatoes. Mash the potatoes and pears with 1 teaspoon grain mustard, butter and enough milk to make a creamy mash. Season with salt and pepper.

Finely chop the tarragon and stir through the shallots. Divide the potato-pear mash between 2 plates. Lay the sausages on the side and spoon over the shallots.



voor 2 personen

2 varkensworstjes van goede kwaliteit, ongeveer 150 gram per stuk
1 klein bosje dragon
2 peren
350gr sjalotjes
600gr kruimige aardappels
35gr boter
1 eetlepel bruine basterdsuiker
2 eetlepels olijfolie
50-100ml melk
1 theelepel grove mosterd
2 eetlepels rode wijnazijn of balsamicoazijn
zout en peper


Schil de aardappels en snijd ze in blokjes van 2 cm. Schil de peren en snijd ze in plakjes. Snijd de sjalotjes in dunne ringetjes.

Doe de aardappels in een pan met koud water, voeg wat zout toe en breng aan de kook. Kook ze in ongeveer 15 minuten gaar.

Verwarm een koekenpan met 2 eetlepels olijfolie op medium vuur en braad hier in de worstjes goudbruin voor ongeveer 10 minuten.

Haal de worstjes uit de pan en houd ze warm. Smoor de sjalotjes in de koekenpan voor 4 minuten. Voeg suiker toe en bak 1 minuut. Voeg daarna de azijn toe en kook 30 seconden. Voeg worstjes toe aan de pan en houd warm op een laag vuurtje. Voeg eventueel wat water toe.

Giet het water van de aardappels af. Maak van de aardappels, peren, mosterd, melk en boter een smeuïge puree. Breng op smaak met zout en peper.

Snijd de dragon fijn en meng dit door de sjalotjes. Verdeel de aardappel/perenstamppot over 2 borden, leg de worstjes ernaast en verdeel het sjalottenmengsel er overheen.


Merguez Sausages with North African Aubergine

North African cuisine is typified by the use of spices and herbs. This dish is fragrant, spicy, fruity and above all, easy to prepare. It's worth spending a little extra money on good quality sausages. Find a good local butcher who makes there own.


Serves 2

4 merguez sausages
1 large eggplant
1/2 teaspoon ground cumin and ½ teaspoon ground cardamon
1 clove garlic
2 tomatoes
10g harissa
25g sultanas
1 small red onion
1 small bunch each coriander and mint
6 tablespoons olive oil
1 tablespoon tomato ketchup
salt and pepper

Finely slice the red onion into half rings. Place them in a bowl. Finely chop the mint, add to the onion with some salt and pepper and set aside. Cut the eggplant into 2 cm cubes. Finely chop the garlic clove. Chop the tomatoes into small cubes.

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the sausages for about 12-15 minutes until golden brown and cooked through.

Heat a second frying pan with 4 tablespoons olive oil. Add the eggplant to the pan and fry for 3-4 minutes until golden. Add the spice mix and garlic and fry for a further 1 minute. Add the tomatoes, harissa (to taste), tomato ketchup and sultanas to the pan. Cook gently for about 10 minutes. Season with salt and pepper.

Finely chop the coriander and stir through the eggplant. Divide the eggplant between 2 plates. Serve with the sausages and the onion relish.


voor 2 personen

4 merguez worstjes
1 grote aubergine
1/2 theelepel gemalen komijn en ½ theelepel gemalen kardemom
1 teentje knoflook
2 pruimtomaten
10g harissa
25g gele rozijnen
1 kleine rode ui
1 bosje koriander en munt
6 eetlepels olijfolie
1 eetlepel tomatenketchup
zout en peper

Snijd de rode ui in dunne ringen. Doe ze in een kom. Snijd de munt fijn en voeg toe aan de ui samen met wat zout en peper. Zet opzij. Snijd de aubergine in blokjes van 2 cm. Hak het knoflook teentje fijn. Snijd de tomaten in kleine blokjes.

Verhit een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de worstjes rondom goudbruin in 12-15 minuten.

Verwarm een tweede koekenpan op medium vuur met 4 eetlepels olijfolie. Voeg de aubergine toe en bak voor 3-4 minuten goudbruin. Voeg het specerijenmengsel en knoflook toe en bak nog eens 1 minuut. Voeg de tomaten, harissa (naar smaak), tomatenketchup en rozijnen toe. Laat zachtjes 10 minuten stoven. Breng op smaak met zout en peper.

Hak de koriander fijn, meng het door de aubergine. Verdeel de aubergine over 2 borden. Leg de worstjes er naast en serveer met de uienrelish.

Thai Salad with Grilled Sausages

Sausages are great eaten in a bun as a hotdog or served with mash or lentils. This recipe is definitely a lot lighter and suits warm sunny days. The addition of chilli and sweetness make it a joy to eat.


serves 2

4 spicy sausages
1 lime
1 butter lettuce
1 small bunch basil
1 small bunch mint
5 spring onions
1 red chilli
2 tablespoons sunflower oil
1 tablespoon soft brown sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
salt and pepper
your favourite chilli sauce (optional, to serve on the side)

Heat a frying pan or grill pan on medium-high heat. Add 1 tablespoon sunflower oil to the pan and fry the sausages on all sides until golden brown, about 12 minutes. Finely grate the lime zest.

Make the dressing by mixing together the soft brown sugar, 1 tablespoon sunflower oil, sesame oil, fish sauce, zest and juice from the lime and ½ the red chilli which has been finely chopped.

Finely slice the spring onions and pick the mint, basil and butter lettuce leaves.

Mix the dressing through the salad and herbs. Divide between 2 plates and slice the sausages diagonally in thirds. Place them on top of the salad and serve. Optional: serve with chilli sauce on the side.


voor 2 personen

4 pittige worstjes
1 limoen
1 kropsla
1 klein bosje basilicum
1 klein bosje munt
5 bosuitjes
1 rode chilipeper
2 eetlepels zonnebloemolie
1 eetlepel bruine basterdsuiker
1 eetlepel vissaus
1 eetlepel sesamolie
zout en peper
je favorite chilisaus (eventueel om te serveren in een klein kommetje)

Verhit een koekenpan of grillpan op middelhoog vuur. Voeg 1 eetlepel zonnebloemolie toe en bak of grill de worstjes aan alle kanten goudbruin, ongeveer 10-12 minuten. Rasp de limoen.

Meng de suiker, 1 eetlepel zonnebloemolie, sesamolie, vissaus, rasp en sap van de limoen en ½ fijn gehakte chilipeper door elkaar.

Snijd de bosuitjes fijn, pluk de blaadjes van de munt, basilicum en kropsla.

Schep de dressing door de salade en kruiden. Verdeel de salade over 2 borden en snijd de worstjes schuin in drieën. Plaats ze bovenop de salade en besprenkel eventueel met chilisaus.


Serves 4 

olive oil
3 tins white beans
100 g bacon
2 leeks
1 carrot
2 onions
2 cloves garlic
2 sticks celery
2 sprigs rosemary
2 bay leaves
8 good quality French style sausages (we recommend from Brandt & Levie)
50 g panko breadcrumbs
1 small bunch flat leaf parsley
salt and pepper

Preheat the oven to 220 °C. Roughly chop the bacon. Finely chop the leeks, carrot, onions, garlic and celery.

Heat a pan with 4 tablespoons olive oil and sweat the chopped ingredients, about 7 minutes. Add the beans, along with some of their liquid (± 5 tablespoons), the rosemary, bay leaves, salt and a generous grind of pepper. Cook for 10 minutes.

Fry the sausages in a frying pan for 10 minutes until golden brown.

Slice each of the sausages into 3 pieces and add to the bean mixture. Check the seasoning.

Finely chop the parsley and mix with the breadcrumbs.

Spoon the bean mixture into a roasting dish. Sprinkle with the breadcrumbs and drizzle with  olive oil. Place the tray in the preheated oven or under a hot grill until golden brown, about 10 minutes. Serve with good bread and a full-bodied (Southern French) red wine.

If you wish to add confit duck, click here for the recipe.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Sauerkraut with Sausages and Confit Duck

Serves 4

4 bratwurst or any of your favourite sausages
2 packs sauerkraut (zuurkool), about 800 gr
250 g lardons
2 onions
2 apples
olive oil
50 g butter
1 bottle beer
2 bay leaves
6 juniper berries
boiled potatoes, to serve
4 confit duck legs, to serve
mustard, to serve

Finely slice the onions. Peel the apples, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water. Dry the sauerkraut well. Heat a wok with 2 tablespoons olive oil and stir fry the sauerkraut until lightly caramelised. Remove from the heat and set aside.

Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 50 g butter with the onion and lardons. Fry for 5 minutes. Add the stir fried sauerkraut, apple, the bottle of beer, juniper and bay leaves and cook gently over a low heat, covered with a lid, for about 40 minutes.

Heat a frying pan over medium heat. Add 2 tablespoons olive oil to the pan and fry the sausages for about 12 minutes until golden brown and cooked through.

Season the sauerkraut with salt and pepper. Serve with the sausages and confit duck, boiled potatoes and a little mustard, if you wish.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Gebroeders de Wolf

How do you turn a problem into a solution? Ask Gebroeders de Wolf.

There is an overflow of wild geese in Holland, especially around Amsterdam's Schiphol airport. Their size and numbers pose a threat to departing and arriving aircraft. Once way to deal with the problem is  a mass cull, but we all need solutions that have benefits as well.

Martijn van de Reep en Tom Zinger began their charcuterie company in 2014. They hunt wild geese and turn this delicious and very underrated meat into true delicacies.

We came across their stall at the Indie Brands market in The Foodhallen. Their range consists of dried and smoked sausages, smoked goose breast, terrine, pate and the one that we love best, the rillettes, in which goose meat is slowly cooked in goose fat, picked and potted - so delicious and indulgent. Flavourwise, it's comparable to duck with a slight gamey flavour.

For more information or to see when they'll next be at a market near you, visit their Facebook page.

Zuider Market

This past Saturday was the most gorgeous Fall morning. Crystal clear skies and a distinct chill in the air. We had a busy day ahead preparing for a catering but we couldn't resist taking a little detour on our way to work and popping by the Zuider Market.

Held every Saturday on the Jacob Obrechtstraat behind the Concertgebouw (Concert Hall) in Amsterdam South, this small market is bustling with locals and visitors alike. Besides offering a fantastic array of vegetables, meats, and ready prepared items like crepes and pies, there is a wonderful vibe around the area.

This certainly should be on your list to visit. It's the ideal place to buy local, seasonal produce and a great meeting place to catch up with friends over a cup of coffee and a bite to eat.

For more information please visit Zuidermarkt


Caulils delicatessen & catering is the place in Amsterdam for the conscience connoisseur.

They stand for pure, refined and responsible ingredients.

All their products have been selected with passion and care, with a sincere love for food. They sell fantastic raw-milk cheeses, various meats, unique wines and many other desirable ingredients.

They also offer a catering service ranging from breakfast and high tea to dinners and parties.

For more information please visit Caulils.