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German Endive Hodgepodge Recipe: Nicole's Endivien Untereinander

This recipe for Endive Hodgepodge, aka Endivien untereinander, is a mix of veggies and meat. You can use curly endive or frisée, sometimes called chicory for this recipe. The recipe from Nicole's Mutter, and she from hers, and so on and is Hausmannskost  (plain fare) from the Ruhr region.

Ingredients:

• one head endive (curly endive or frisée, sometimes called chicory in US) about 600 grams (about 1½ pounds)
• potatoes about 700 grams (about 1¾ pounds)
• onions
• vinegar
• oil
• pinch nutmeg
• smoked, lean bacon
• blood sausage (or other sausage)
• flour
• salt
• pepper

Instructions:

1. Quarter the endive and cut into thin strips (approx. 5 mm). Wash the strips well, drain, and with the diced onions, salt, pepper, vinegar, and oil, make a classical salad. Make this early enough so that the bitterness will disappear. 
2. Peel potatoes and cut into bite-sized pieces. In a large pot (later the endive will be added), cook the potatoes in lightly salted water until tender.
3. When the potatoes are ready, re-season the salad. Add a bit more vinegar and salt if needed. It should taste a bit tart.
4. Lightly mash the potatoes, without taking it to a fully mashed state (small bits of potatoes are fine in the mash). Now add the endive with the vinegar/oil and onions into the pot with the potatoes and mix. One should have more endive than potatoes.
5. Fry until crispy the finely diced bacon in oil (or use lard, homemade if possible). Add the hot bacon to the endive-potato mixture and stir. Season with a pinch of nutmeg and salt and pepper.
6. Cut the blood sausage into palm-sized pieces. Remove the outer peel and cut in half. Dredge in flour and fry in hot lard or oil until crispy. The pieces should be soft on the inside and crispy and browned on the outside.
7. Serve the endive/potato mixture with the sausage.

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