Boerenkool Stamppot met Rookworst (Kale Mash with Sausage)

Ingredients

• 1500 g Potatoes
• 500 g Kale
• 400 g Smoked Sausage (Gluten-Free)
• 50 g Butter (Dairy or Dairy-Free)
• 120 ml Milk (Dairy or Plant-Based)
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 1500 g Potatoes. Place them in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until a fork can easily pierce them. While the potatoes cook, place the 500 g Kale in a steamer basket over a pot of boiling water, cover, and steam for 5-7 minutes, or until tender.
2. 2Drain the cooked potatoes thoroughly. Return them to the empty pot. Add the 50 g Butter and 120 ml Milk. Mash the potatoes with a potato masher until smooth and creamy. Stir in the steamed 500 g Kale. Season with 1 tsp Salt and 0.5 tsp Pepper. Mix well to combine.
3. 3Place the 400 g Smoked Sausage in a separate saucepan. Add enough water to cover the sausage. Bring to a simmer over medium heat and cook for 10-15 minutes, or until heated through. Do not boil vigorously.
4. 4Slice the heated 400 g Smoked Sausage into 1.27 cm thick rounds.
5. 5Serve the kale mash topped with the sliced 400 g Smoked Sausage.

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