Dutch Stamppot with Smoked Sausage (Dairy-Free)

Ingredients

• about 680 g Potatoes
• 1 bunch Kale
• 1 package Smoked Sausage (Vegan)
• 1 medium Onion
• 1/2 cup Vegetable Broth
• 2 tbsp Olive Oil
• 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. 1Peel the about 680 g of potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and cover them with cold water by about 2.54 cm. Add 1/2 tsp of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, wash the 1 bunch of kale, remove the tough stems, and chop the leaves into 2.54 cm pieces. Peel and finely chop the 1 medium onion. Heat 2 tbsp of olive oil in a 25.4 cm skillet over medium heat (162.8°C / 160°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
3. 3Add the chopped kale to the skillet with the softened onion. Cook, stirring frequently, for 5-8 minutes, or until the kale is wilted and tender. Remove the skillet from the heat.
4. 4Once the potatoes are tender, carefully drain all the water from the pot. Return the pot to the stove over low heat for 1 minute to evaporate any remaining moisture. Mash the potatoes thoroughly using a potato masher until smooth. Do not over-mash, or they can become gummy.
5. 5Add the sautéed onion and kale mixture, 1/2 cup of vegetable broth, and 1 tbsp of Dijon mustard to the mashed potatoes. Stir everything together until well combined and the mixture is creamy. Taste and add the 1/4 tsp of black pepper.
6. 6Slice the 1 package of vegan smoked sausage into 1.27 cm thick rounds. Heat a separate 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the sausage slices in a single layer and cook for 3-4 minutes per side, until browned and heated through. The sausage is ready when it has a nice sear on both sides.
7. 7Serve the stamppot hot, topped with the sliced smoked sausage.

Substitutions

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