Boerenkool Stamppot met Rookworst (Kale and Sausage Mash)

Instructions

1. 1Place the about 910 g of peeled and quartered potatoes into a large heavy-bottomed pot. Cover them with cold water by about 2.54 cm (2.5 cm). Add 0.5 teaspoon of salt. Bring the water to a rolling boil over high heat (around 100°C / 100°C). Reduce the heat to medium-high and boil for 15 minutes.
2. 2After 15 minutes, add the about 450 g 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 about 450 g of Rookworst into a medium saucepan. Cover it with cold water. Bring the water to a gentle simmer over medium heat (around 87.78-93.33°C / 88-93°C). Simmer for 15-20 minutes, or until the sausage is heated through to an internal temperature of 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.

Related Guides