Keto Stamppot with Smoked Sausage

Ingredients

• about 450 g Smoked sausage (kielbasa)
• about 910 g Cauliflower florets
• 1 bunch Kale, chopped
• 4 slices Bacon, diced
• 1 Onion, chopped
• 2 tbsp Butter
• 1/4 cup Heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the bacon in a large pot or Dutch oven until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. 2Add the chopped onion to the pot and cook until softened, about 5 minutes.
3. 3Add the cauliflower florets and enough water to cover them. Bring to a boil and cook until the cauliflower is tender, about 15-20 minutes.
4. 4While the cauliflower is cooking, slice the smoked sausage and set aside.
5. 5Drain the cauliflower and return it to the pot. Add the butter, heavy cream, Dijon mustard, salt, and pepper.
6. 6Mash the cauliflower mixture until smooth, using a potato masher or immersion blender.
7. 7Stir in the chopped kale and cook until wilted, about 5 minutes.
8. 8Add the cooked bacon and sliced smoked sausage to the stamppot and heat through.
9. 9Serve hot.

Substitutions

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