Gluten-Free 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 with cold water. Add 1 tsp Salt. Bring to a boil over high heat, then reduce 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, trim the tough stems from the 1 bunch Kale and discard. Stack the kale leaves and cut them into 1.27 cm wide ribbons. Peel the 1 medium Onion and finely chop it.
3. 3Place a 25.4 cm skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the kale ribbons to the skillet with the softened onion. Cook, stirring frequently, for 5-7 minutes, or until the kale is tender.
5. 5Drain the cooked potatoes thoroughly. Return the drained potatoes to the large heavy-bottomed pot. Add the 4 tbsp Butter and the 1/2 cup Milk. Mash the potatoes with a potato masher until smooth and creamy.
6. 6Add the cooked kale and onion mixture, 1 tbsp Apple Cider Vinegar, and 1/2 tsp Black Pepper to the mashed potatoes. Stir everything together until well combined.
7. 7Slice the about 450 g Smoked Sausage into 1.27 cm thick rounds. Place a clean 25.4 cm skillet over medium-high heat. Add the sausage slices and cook for 4-6 minutes per side, or until browned and heated through.
8. 8Serve the stamppot topped with the sliced smoked sausage.