Dutch Stamppot with Smoked Sausage

Ingredients

• about 680 g Potatoes, peeled and cubed
• about 450 g Kale, chopped
• about 450 g Smoked Sausage (e.g., kielbasa)
• 1 medium Onion, chopped
• 2 tbsp Butter
• 1/2 cup Milk
• 1 tbsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Add the about 680 g of peeled and cubed potatoes to a large heavy-bottomed pot (e.g., 6-quart) and cover with cold water by 2.54 cm. Bring the water to a boil over high heat (e.g., 100°C / 100°C). Reduce the heat to medium (e.g., 162.8-190.6°C / 160-190°C) and boil for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes well in a colander.
2. 2While the potatoes are boiling, melt the 2 tbsp of butter in a 25.4 cm skillet over medium heat (e.g., 162.8-190.6°C / 160-190°C). Add the 1 medium chopped onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Remove the skillet from the heat and set aside the cooked onion.
3. 3After draining the potatoes, clean the large heavy-bottomed pot (e.g., 6-quart). Add 2.54 cm of water to the pot and bring it to a boil over high heat (e.g., 100°C / 100°C). Add the about 450 g of chopped kale to the boiling water. Cover the pot and steam for 5-7 minutes, until the kale is tender and bright green. Drain the kale well in a colander, pressing out any excess water.
4. 4Heat a clean 25.4 cm skillet over medium-high heat (e.g., 190.6-218.3°C / 190-220°C). Add the about 450 g of smoked sausage (e.g., kielbasa) to the dry skillet. Cook for 8-10 minutes, turning occasionally, until the sausage is browned and heated through to an internal temperature of 74°C. Remove the sausage from the skillet and slice it into 1.27 cm thick rounds.
5. 5Return the drained potatoes to the large heavy-bottomed pot (the one they were boiled in). Add the 1/2 cup of milk, 1 tbsp of Dijon mustard, 1/2 tsp of salt, and 1/4 tsp of black pepper to the pot. Mash the potatoes thoroughly with a potato masher until they are smooth with no lumps.
6. 6Add the cooked about 450 g of chopped kale and the cooked 1 medium chopped onion to the mashed potatoes in the pot. Stir well to combine all ingredients evenly.
7. 7Serve the stamppot hot, topped with the sliced about 450 g of smoked sausage.

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