Dutch Stamppot with Vegan Sausage

Instructions

1. 1Peel the about 680 g potatoes and cut them into 2.54 cm cubes. Place the cubed potatoes in a large heavy-bottomed pot and cover them with cold water. Add 1/2 tsp salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, prepare the other ingredients. Cut the 1 bunch of kale into 2.54 cm pieces, discarding the tough stems. Slice the 4 links of vegan sausage into 1.27 cm thick rounds.
3. 3Heat 2 tbsp olive oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the sliced vegan sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
4. 4Add the kale to the same skillet with the sausage. Cook for 5-7 minutes, stirring occasionally, until the kale is wilted and tender. If the skillet becomes too dry, add a tablespoon of water.
5. 5Drain the cooked potatoes thoroughly. Return the potatoes to the large pot. Add 1/2 cup vegetable broth and 1 tbsp apple cider vinegar to the pot. Mash the potatoes until smooth and creamy, using a potato masher or a sturdy fork.
6. 6Add the cooked kale and sausage mixture to the mashed potatoes. Stir everything together until well combined.
7. 7Season the stamppot with 1/4 tsp black pepper. Taste and add more salt if needed, but remember the sausage and broth may already be salty. Serve the Dutch Stamppot warm.

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