Gluten-Free Dutch Stamppot with Smoked Sausage

Instructions

1. 1Peel the about 910 g Potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat (100°C / 100°C) and cook for 15-20 minutes until the potatoes are tender and can be easily pierced with a fork.
2. 2While the potatoes are cooking, remove the tough ribs from the 1 bunch Kale and chop the leaves into 1.27 cm pieces. Dice the 1 medium Onion into 0.635 cm pieces.
3. 3Heat the 2 tbsp Olive Oil in a large (e.g., 30.48 cm) skillet over medium heat (148.9-162.8°C / 150-160°C). Add the diced 1 medium Onion and cook for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the chopped 1 bunch Kale to the skillet and cook for 5-7 minutes, stirring occasionally, until the kale has wilted and reduced significantly in volume.
4. 4Carefully drain the cooked potatoes and return them to the large heavy-bottomed pot. Add the 1/2 cup Vegetable Broth and 1 tbsp Dijon Mustard to the pot. Mash the potatoes until they are smooth and creamy, with no lumps remaining.
5. 5Stir the cooked onion and kale mixture into the mashed potatoes until well combined. Add the 1/2 tsp Salt and 1/4 tsp Black Pepper and stir them in thoroughly.
6. 6Slice the about 450 g Smoked Sausage into 1.27 cm thick rounds. Place the sausage rounds in the large (e.g., 30.48 cm) skillet (without adding more oil) over medium-high heat (176.7-190.6°C / 175-190°C) and pan-fry for 5-7 minutes, flipping occasionally, until the sausage is heated through to an internal temperature of 74°C and has a light brown crust on both sides.
7. 7Divide the stamppot among four plates and top each serving with the cooked sliced smoked sausage.

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