Dutch Kale Stamppot with Sausage
Potatoes and kale are mashed together in this Dutch recipe. This is traditionally served with crispy bacon and smoked sausage. It is a real winter warming, offering comforting, heavy flavors.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Dutch
Ingredients
Scale
- 2 lbs (1 kg) peeled, chopped mashing potatoes (Yukon Gold or similar)
- 1 lb (450g) ready-to-cook chopped kale
- 1 oz (30g) butter
- 1 oz (30g) raisins (optional)
- 2 – 3 tablespoons white vinegar (optional)
- 2 oz (60g) chopped bacon (optional)
- Salt and black pepper, to taste
- 8 oz (230g) smoked sausage
- 1/4 cup (60 ml) brown gravy (optional)
Instructions
- Put the potatoes and kale in a big pot and add enough water to cover by an inch.
- If you want to use raisins put them in a little dish and cover them with water now.
- Bring the potatoes and kale to a boil, then add a little salt to the cooking water.
- Turn the heat down and simmer for 25 minutes or until the potatoes are tender.
- Meanwhile, fry the bacon in a pan until very crispy, then drain the grease off and either discard it or keep it for another use.
- You can either put the sausage directly on top of the potatoes while they cook if there is room in the pot, else warm it in another pot or in the microwave (see the packaging for reheating directions).
- Drain the potatoes and kale and return them to the pot.
- Add the butter, salt, black pepper and vinegar (if using) and then mash it all using a potato masher.
- If you are using raisins, drain the water and use a wooden spoon to stir them into the mash.
- Divide the potato mixture between 4 warmed plates.
- Make a well on the top and add some gravy if using, or some butter if not.
- Cut the sausage into slices and arrange them around the potato, then add the bacon if using.
- Serve immediately with ketchup and mustard on the side.
Find it online: https://victoriahaneveer.com/dutch-kale-stamppot-with-sausage/