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Nicole's Recipe for Endive

➤ by Oma Gerhild Fulson

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Nicole Niemietz

This recipe for endive comes from my Facebook friend, Nicole Niemietz.

She graciously shared this with me by email. Nicole lives in Duisburg, Germany, and this dinner is a very traditional German meal for the Ruhr region.

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Endive recipes are very popular and are most often used in the fall and spring when the best endive is available in the stores.

This recipe is called “Endivien untereinander” which roughly translates as “Endive Hodgepodge” (a mix of veggies and meat).

 Here is a collage of Nicole's photos:

endive with mashed potatoesUse curly endive or frisée, sometimes called chicory for this recipe.

In the following meal, the cooked potatoes are mixed with an endive salad and served with sausage.

Nicole seems to cook like I do: a bit of this and a bit of that. Next time she makes it, she’ll send along the measurements and a photo, but in the meantime, why not try it using your own “a bit of this and a bit of that!”

All that follows is my English translation of her email. Her German email is at the bottom of this recipe.

Nicole writes,

I have this recipe from my Mutter, and she from hers, and so on. This dish is “Hausmannskost”  (plain fare) from the Ruhr region:

Nicole's "Endivien untereinander"


  • one head endive (curly endive or frisée, sometimes called chicory in US) about 600 gm (about 1½ lb)
  • potatoes about 700 gm (about 1¾ lb)
  • onions
  • vinegar
  • oil
  • pinch nutmeg
  • smoked, lean bacon
  • blood sausage (or other sausage)
  • flour
  • salt
  • pepper
  • 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. 
  • 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.
  • When the potatoes are ready, re-season the salad. Add a bit more vinegar and salt if needed. It should taste a bit tart.
  • 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.
  • 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.
  • 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.
  • Serve the endive/potato mixture with the sausage.

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Nicole's German email:


Hier nun mein Rezept für Endivien untereinander. Ich habe das Rezept von meiner Mutter, sie wiederum von ihrer Mutter usw. 

Das Gericht ist eine deftige Hausmannskost aus dem Ruhrgebiet. Ich heiße übrigens Nicole Niemietz und komme aus Duisburg.

Endivien untereinander

Ein Kopf Endivien, Kartoffeln, Zwiebeln, Essig und Öl, Prise Muskat, geräuchert-durchwachsener Speck, Blutwurst, Mehl, Salz und Pfeffer

  • Der Endivien wird geviertelt und in feine Streifen geschnitten ( ca. 5 mm) Die Streifen gut waschen, abtropfen lassen und mit gewürfelten Zwiebeln, Salz, Pfeffer, Essig und Öl einen klassischen Salat machen. Früh genug damit beginnen, damit die Bitterstoffe verschwinden.
  • Kartoffeln schälen und in mundgrosse Stücke schneiden. In einem größeren Topf ( später kommt der Endivien mit hinzu) mit Wasser und Salz garen. 
  • Wenn die Kartoffeln gar sind, den Salat nochmal abschmecken. Eventuell noch etwas Essig und Salz dazu geben. Es sollte säuerlich schmecken.
  • Die Kartoffeln stampfen, es dürfen aber ruhig kleine Stückchen drin bleiben, es sollte kein Brei werden!
  • Dann kommt der Endivien mit Essig/Öl und Zwiebeln in den Topf zu den Kartoffeln und wird vermengt. Man sollte mehr Endivien als Kartoffeln haben.
  • Dann wird der Speck in kleine Würfel geschnitten und in Öl, wenn man hat nimmt man aber lieber Schweineschmalz (den machen wir selber), das hat mehr Geschmack, knusprig gebraten.
  • Den fertigen, noch heißen Speck fügt man zu dem Endivien-Kartoffelgemisch dazu und rührt ihn unter. Nun eine Prise Muskat und nochmals abschmecken, ob genug gewürzt ist. 
  • Die Blutwurst in handtellergroße Stücke schneiden, die Pelle entfernen und halbieren. Dann in Mehl wenden und in heißem Schweineschmalz, oder Öl anbraten bis sie knusprig ist. Sie sollte innen ganz weich sein und außen angebräunt und knusprig.
  • Dann ist man fertig und es wird angerichtet. 

Bei uns kann man nicht das ganze Jahr über Endivien kaufen. Die Besten gibt es im Herbst und im Frühjahr. 

Natürlich kann man jede andere Wurst dafür nehmen. Auch Frikadellen. Aber klassisch ist eben die Blutwurst. Sie ist aber auch nicht jedermanns Sache.

Liebe Grüsse aus Duisburg/NRW

Von Nicole

Oma says,

I'm looking forward to Nicole making this once the endive is available. That way we'll have better measurements. And, a photo, to see the finished meal.

Thanks, Nicole, for sharing this family favorite with us!

Some German Salads

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