Gluten-Free Dutch Stamppot with Smoked Sausage

Ingredients

• 2 lb Potatoes
• 1 lb Kale
• 1 lb Smoked Sausage (Gluten-Free)
• 1/2 cup Plant-based Milk
• 2 tbsp Nutritional Yeast
• 1 tbsp Dijon Mustard
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Peel the 2 lb Potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium-high 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 lb Kale thoroughly. Remove the tough stems and chop the kale leaves into bite-sized pieces.
3. 3Place the 1 lb Smoked Sausage (Gluten-Free) in a separate pot or skillet. Cook over medium heat for 10-15 minutes, turning occasionally, until the sausage is heated through and lightly browned. The internal temperature should reach 165°F (74°C).
4. 4Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Return the pot to the stove over low heat for 1 minute to ensure all moisture evaporates. Remove the pot from the heat.
5. 5Add the 1/2 cup Plant-based Milk, 2 tbsp Nutritional Yeast, 1 tbsp Dijon Mustard, 1 tsp Salt, and 1/2 tsp Black Pepper to the pot with the drained potatoes. Mash the potatoes until smooth and creamy, ensuring all ingredients are well combined.
6. 6Stir the chopped 1 lb Kale into the mashed potatoes. Continue to stir until the kale is evenly distributed throughout the stamppot and slightly wilted from the residual heat of the potatoes.
7. 7Slice the cooked 1 lb Smoked Sausage (Gluten-Free). Serve the kale and potato stamppot immediately with the sliced smoked sausage on the side.

Substitutions

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