Stamppot with Kale and Smoked Sausage
A hearty Dutch mash of potatoes and curly kale with mustard and butter, traditionally served with slices of hot smoked sausage — a classic cold-weather dish in the Netherlands.
Ingredients
- potato900 g
- water1500 ml
- kale (curly kale)300 g
- smoked sausage400 g
- butter50 g
- milk120 ml
- mustard1 tbsp
- salt1 to taste
- black pepper1 to taste
- nutmeg1 pinch
Instructions
Peel the potatoes, cut into large chunks (about 3-4 cm) and place in a large pot. Cover with cold water so it covers the potatoes, add salt and bring to a boil.
Cook the potatoes over medium heat for 15 minutes.
Meanwhile, rinse the kale, remove the tough stems, and thinly slice the leaves into strips.
Layer the kale on top of the potatoes, then place the whole smoked sausage on top. Cover the pot with a lid and cook for another 10-12 minutes, until the potatoes are tender and the sausage is heated through.
Remove the sausage and slice it. Drain most of the liquid from the pot, leaving a few tablespoons.
Add butter, warm milk and mustard to the potatoes and kale.
Mash everything with a potato masher into a thick, slightly coarse mash, without beating it completely smooth. Season with salt, black pepper and a pinch of nutmeg.
Serve the stamppot hot, topped with the warm sausage slices.
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