Gluten-Free Stamppot with Smoked Sausage

Instructions

1. 1Peel the 1500 g Potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and cover them with cold water. Add 0.5 tsp of the 1 tsp Salt. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, wash the 500 g Kale. Remove the tough stems and chop the kale leaves into bite-sized pieces. Place the chopped kale in a steamer basket over a pot of boiling water, cover, and steam for 8-10 minutes, or until the kale is tender and bright green. Alternatively, you can boil the kale in a separate pot of water for 8-10 minutes until tender.
3. 3Slice the 400 g Smoked Sausage into 1.27 cm thick rounds. Place a large skillet over medium-high heat (190.6°C / 190°C). Add the sausage slices to the hot skillet and cook for 3-4 minutes per side, until browned and heated through. Remove the sausage from the skillet and set aside.
4. 4Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Return the pot with the drained potatoes to the stove over low heat for 1 minute to dry them out slightly. Remove the pot from the heat.
5. 5Add the 120 ml Milk, 50 g Butter, 1 tbsp Dijon Mustard, the remaining 0.5 tsp Salt, and the 0.5 tsp Black Pepper to the pot with the potatoes. Mash the potatoes and other ingredients together until smooth and creamy. Gently fold in the steamed or boiled 500 g Kale until evenly distributed.
6. 6Serve the stamppot hot. Top each serving with the slices of the cooked 400 g Smoked Sausage.

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