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Touffaye, a traditional stew made with apples from the Hainaut region

Touffaye, a traditional stew made with apples from the Hainaut region

Main dishes

There are two ways to prepare the “tourte à la pomme de terre,” a rustic stew made with potatoes: with coffee and sausage, or with smoked bacon and carame…

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Recipe from LeChi, Savant-fou, Ggal and 3 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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La touffaye is a rustic dish of slow-cooked apples and onions. Here are two versions: one with sausage and black coffee, and the other with smoked bacon.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr 15 min
  • Total1 hr 45 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$32.89 $5.48 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people

Sausage and potato bake (for 6 people)

  • $3.61
  • $3.20
  • $0.29
  • $9.06
  • $0.06

Pork-crusted Touffaye (for 4 people)

  • $2.70
  • $9.89
  • $3.68
  • $0.29
  • $0.05
  • $0.06

Prices from US supermarkets for 6 of 11 ingredients; Belgian prices for the rest.

Directions

Touffaye sausage

  1. Continue to cook the roughly chopped onions and bacon until they are golden brown.
  2. Add the flour to create a pale yellow paste. ≈ 3 min
  3. Pour in the black coffee, then about 1.5 liters of water. ≈ 3 min
  4. Salt, pepper, add a bay leaf and a sprig of thyme. ≈ 2 min
  5. Add the diced potatoes and sausages. ≈ 3 min
  6. Let it simmer gently until the apples are tender.

Touffaye with smoked bacon

  1. Cook the diced bacon for 15 minutes, until it has rendered all its fat and the lardons are nicely crispy.
  2. If you feel the sauce is not enough, you can supplement it with bacon or fatty bacon. ≈ 3 min
  3. Add the chopped onions or Allium ascalonicum to the pan, stirring constantly with a wooden spoon until they turn a nice golden-brown color, without burning (about 20-25 minutes).
  4. Add the potatoes and the herb bouquet, season with salt and pepper, and mix everything together. ≈ 4 min
  5. Let the stew simmer over low heat for about fifty minutes, stirring occasionally with a wooden spoon.
  6. If the gravy is not thick enough, add two tablespoons of bacon fat. ≈ 3 min
  7. Serve with pork ribs and a salad of watercress with hard-boiled eggs, or a lettuce salad with a vinaigrette. ≈ 2 min

The bill

Touffaye, a traditional stew made with apples from the Hainaut region

  • 2 kg of ground apples$3.61
  • 200 g of bacon pieces$3.20
  • 2 medium-sized onions$0.29
  • 6 sausages to cook$9.06
  • salt and pepper$0.06
  • 1.5 kg of apples, peeled and cut into quarters$2.70
  • 1.5 kg of onions or Allium ascalonicum$9.89
  • 300 g of smoked lean bacon$3.68
  • 2 tablespoons of bacon$0.29
  • 1 clove of garlic$0.05
  • salt and pepper$0.06

Total$32.89

that's $5.48 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of ground apples
  • 200 g of bacon pieces
  • 2 medium-sized onions
  • 6 sausages to cook
  • 1 cup of black coffee (approximately 250 ml)
  • 2 large tablespoons of flour
  • 1 bay leaf and 1 sprig of thyme
  • salt and pepper
  • 1.5 kg of apples, peeled and cut into quarters
  • 1.5 kg of onions or Allium ascalonicum
  • 300 g of smoked lean bacon
  • thick bacon (optional)
  • 2 tablespoons of bacon
  • 1 clove of garlic
  • thyme and laurel
  • salt and pepper

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