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

Ingredients

• about 910 g Potatoes
• about 450 g Kale
• about 450 g 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

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

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 2.54 cm 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 100°C / 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 about 450 g of kale thoroughly and chop it into 1.27 cm 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 0.635 cm dice. In a 25.4 cm skillet, melt the 2 tablespoons of butter over medium heat (around 162.8°C / 160°C). Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Place the about 450 g of smoked sausage in a medium saucepan and cover it with water. Bring the water to a gentle simmer over medium-high heat (around 94°C / 93°C) and cook for 8-10 minutes, or until the sausage is heated through and reaches an internal temperature of 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 93.33°C / 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 about 450 g of smoked sausage into 1.27 cm thick rounds. Serve the Boerenkool Stamppot hot, topped with the sliced smoked sausage.

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