Gluten-Free Stamppot with Rookworst

Instructions

1. 1Place the about 910 g of peeled and cubed potatoes in a large pot and cover them with water. Bring the water to a rolling boil over high heat (100°C / 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are cooking, place the about 450 g Rookworst in a medium saucepan and cover it with water. Bring the water to a gentle simmer over medium heat (around 85-93.33°C / 85-93°C) and cook for 10-15 minutes, ensuring the sausage is heated through.
3. 3In a separate medium pot, bring about 2.54 cm of water to a boil over high heat (100°C / 100°C). Add the about 450 g chopped kale to a steamer basket placed over the boiling water, or directly into the boiling water, and cook for 5-7 minutes until the kale is tender and bright green.
4. 4Carefully drain the cooked potatoes using a colander and return them to the large pot. Add the 2 tbsp butter and 1/2 cup milk, then mash the potatoes with a potato masher until they are smooth and creamy.
5. 5Add the cooked about 450 g chopped kale, 1 tsp salt, and 1/2 tsp black pepper to the mashed potatoes. Stir thoroughly with a spoon until all ingredients are evenly combined.
6. 6Remove the about 450 g Rookworst from the saucepan and place it on a cutting board. Slice the Rookworst into 1.27 cm thick rounds and serve immediately alongside the stamppot.