Boerenkool Stamppot met Rookworst (Kale and Sausage Mash)

Ingredients

• 2 lbs Potatoes, peeled and quartered
• 1 lb Curly Kale, chopped
• 1 lb Rookworst (Dutch Smoked Sausage)
• 0.5 cup Milk (dairy or plant-based)
• 2 tablespoons Butter
• 1 tablespoon Dijon Mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Place the 2 lbs of peeled and quartered potatoes into a large heavy-bottomed pot. Cover them with cold water by about 1 inch (2.5 cm). Add 0.5 teaspoon of salt. Bring the water to a rolling boil over high heat (around 212°F / 100°C). Reduce the heat to medium-high and boil for 15 minutes.
2. 2After 15 minutes, add the 1 lb of chopped curly kale directly on top of the boiling potatoes. Continue to boil for another 5-7 minutes, until the potatoes are easily pierced with a fork and the kale is tender and bright green.
3. 3While the potatoes and kale cook, place the 1 lb of Rookworst into a medium saucepan. Cover it with cold water. Bring the water to a gentle simmer over medium heat (around 190-200°F / 88-93°C). Simmer for 15-20 minutes, or until the sausage is heated through to an internal temperature of 160°F (71°C) when measured with a meat thermometer. Carefully remove the Rookworst from the water and set it aside.
4. 4Drain the cooked potatoes and kale thoroughly in a colander. Return them to the large heavy-bottomed pot. Add the 0.5 cup of milk, 2 tablespoons of butter, 1 tablespoon of Dijon mustard, and 0.25 teaspoon of black pepper. Mash the potatoes and kale together with a potato masher until smooth but still slightly chunky, as desired.
5. 5Slice the cooked Rookworst into thick rounds. Serve the warm stamppot in bowls, topped with the sliced Rookworst.

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