Dutch Stamppot with Smoked Sausage (Dairy & Nut-Free)

Ingredients

• 1.5 lbs Potatoes, peeled and quartered
• 1 bunch Kale, chopped
• 0.5 cup Vegetable broth
• 2 tbsp Dairy-free butter substitute
• 1 lb Smoked sausage (ensure dairy/nut-free)
• 1 tsp Apple cider vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place the 1.5 lbs Potatoes, peeled and quartered, into a large pot (at least 6-quart / 5.7-liter capacity). Cover the potatoes with cold water by about 1 inch and add 0.5 tsp Salt. Bring the water to a boil over high heat (400°F / 200°C), then reduce the heat to medium (325°F / 160°C) and simmer for 15-20 minutes, until the potatoes are easily pierced with a fork.
2. 2While the potatoes cook, place the 1 bunch Kale, chopped, into a large, heavy-bottomed pot. Add 1 tbsp Dairy-free butter substitute. Cook over medium heat (325°F / 160°C) for 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
3. 3Carefully drain the cooked potatoes well and return them to the empty large pot. Add the 0.5 cup Vegetable broth and the remaining 1 tbsp Dairy-free butter substitute. Mash the potatoes thoroughly with a potato masher or fork until they are smooth and creamy, ensuring no large lumps remain.
4. 4Add the mashed potato mixture to the pot with the wilted kale. Stir in the 1 tsp Apple cider vinegar, the remaining 0.5 tsp Salt, and the 0.5 tsp Black pepper. Mix everything together thoroughly until the kale and potatoes are well combined.
5. 5Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Place the 1 lb Smoked sausage into the hot skillet and cook for 8-10 minutes, turning occasionally, until the sausage is browned on all sides and heated through, reaching an internal temperature of 165°F (74°C).
6. 6Carefully slice the cooked 1 lb Smoked sausage into 1/2-inch thick rounds. Serve the stamppot hot, arranging the sliced sausage on top of each serving.

Substitutions

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