Stamppot with Rookworst (Smoked Sausage)

Ingredients

• about 910 g Potatoes
• 1 bunch Kale
• about 450 g Rookworst (Soy-Free Smoked Sausage)
• 4 tbsp Butter
• 1/2 cup Milk
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

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 them with cold water. Add 1/2 tsp Salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, prepare the 1 bunch Kale. Wash the kale thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Place the chopped kale in a steamer basket over a pot of simmering water, cover, and steam for 5-7 minutes, or until wilted and tender.
3. 3Place the about 450 g Rookworst (Soy-Free Smoked Sausage) in a separate pot and cover with water. Bring to a simmer over medium heat and cook for 10-15 minutes, or until heated through. Do not boil vigorously.
4. 4Drain the cooked potatoes well. Return the potatoes to the empty large heavy-bottomed pot. Add the 4 tbsp Butter and 1/2 cup Milk. Mash the potatoes with a potato masher until smooth and creamy. This should take about 3-5 minutes.
5. 5Add the steamed kale to the mashed potatoes. Stir everything together until the kale is evenly distributed throughout the potatoes. Season with the remaining 1/2 tsp Salt and 1/2 tsp Black Pepper.
6. 6Slice the cooked rookworst into 1.27 cm thick rounds. Serve the stamppot immediately with slices of the rookworst on top.

Substitutions

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