Shellfish-Free Boerenkool Stamppot met Rookworst (Kale and Smoked Sausage Mash)

Ingredients

• 2 lbs Potatoes
• 1 lb Kale
• 1 lb Smoked Sausage (Rookworst - Chicken or Pork)
• 1 medium Onion
• 1/2 cup Milk
• 2 tablespoons Butter
• 1 tablespoon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Peel the 2 lbs of potatoes and cut them into 1-inch cubes. Place the potato cubes in a large heavy-bottomed pot, cover them with water, and add the 1/2 teaspoon of salt. Bring the water to a boil over high heat (around 212°F / 100°C), then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are cooking, wash the 1 lb of kale thoroughly and chop it into 1/2-inch pieces. Add the chopped kale to the pot with the potatoes during the last 5-7 minutes of their cooking time, allowing it to steam or boil until tender and bright green.
3. 3Peel the 1 medium onion and chop it into 1/4-inch dice. In a 10-inch skillet, melt the 2 tablespoons of butter over medium heat (around 325°F / 160°C). Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Place the 1 lb of smoked sausage in a medium saucepan and cover it with water. Bring the water to a gentle simmer over medium-high heat (around 200°F / 93°C) and cook for 8-10 minutes, or until the sausage is heated through and reaches an internal temperature of 160°F (71°C). Carefully remove the sausage from the water and set it aside.
5. 5Once the potatoes and kale are tender, carefully drain all the water from the pot. Return the pot to the stove over low heat (around 200°F / 93°C) for 1 minute to dry any remaining moisture. Mash the potatoes and kale thoroughly using a potato masher, then add the 1/2 cup of milk, 1 tablespoon of mustard, and 1/4 teaspoon of pepper, continuing to mash and stir until the mixture is smooth and well combined.
6. 6Stir the sautéed 1 medium onion into the mashed potato and kale mixture until evenly distributed. Slice the cooked 1 lb of smoked sausage into 1/2-inch thick rounds. Serve the Boerenkool Stamppot hot, topped with the sliced smoked sausage.

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