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Close-up of kale stamppot with mushroom gravy, bacon, sliced smoked sausage and a Dutch flag.
Victoria Haneveer

Stamppot Recipe with Kale and Smoked Sausage

Potatoes and kale are mashed with butter and served with smoked sausage in this Dutch boerenkool stamppot. Add crispy bacon and a little brown gravy if you like.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Dutch
Ingredients Method Notes

Ingredients
 

  • 2 pounds (907g) potatoes for mashing, peeled and cut into evenly sized pieces, such as Yukon Gold
  • 1 pound (454g) kale, weighed after removing tough stalks and chopping
  • 1 ounce (28g) butter
  • 1 ounce (28g) raisins, optional
  • 2 to 3 tablespoons white vinegar, optional
  • 2 ounces (57g) bacon, chopped, optional
  • Salt and black pepper, to taste
  • 8 ounces (227g) fully cooked smoked sausage, such as rookworst
To Serve (Optional)
  • ¼ cup (60ml) prepared brown gravy
  • Mustard or ketchup

Equipment

  • Measuring Cups and Spoons
  • Large pot
  • Potato masher
  • Colander
  • Wooden spoon
  • Knife
  • Cutting board
  • Skillet [frying pan], if adding bacon
  • Small bowl, if adding raisins
  • Saucepan or microwave-safe dish, as directed on the sausage package
  • Microwave-safe container or small saucepan, if heating gravy

Method
 

  1. Put the potatoes and kale in a large pot. Add enough water to cover the vegetables by about 1 inch (2.5cm).
  2. If adding raisins, put them in a small bowl and cover with water. Leave them to soak as the vegetables cook.
  3. Bring the potatoes and kale to a boil. Add a little salt, reduce the heat and simmer for about 25 minutes, or until the potatoes are tender enough to mash easily.
  4. If adding bacon, fry it in a skillet until cooked and crisp. Drain off the fat and set the bacon aside.
  5. Heat the fully cooked sausage separately according to its package directions, timing it to finish with the mash. Follow the package instructions about removing or retaining any inner heating pouch. If adding gravy, heat it separately according to its package directions.
  6. Drain the potatoes and kale thoroughly in a colander, working in batches if needed. Return them to the pot and let excess steam escape briefly.
  7. Add the butter and mash by hand with a potato masher. If adding vinegar, stir in 2 tablespoons, then taste before adding the remaining tablespoon. Season with salt and black pepper to taste.
  8. Drain the raisins if using and stir them into the mash with a wooden spoon.
  9. Divide the mash among 4 warm plates. If adding gravy, make a small well in each serving and spoon the hot gravy into it.
  10. Slice the hot sausage and arrange it around the mash. Add the bacon if using and serve immediately with optional mustard or ketchup.

Notes

  • Use a fully cooked sausage; smoked doesn’t always mean ready to eat.
  • The sausage amount provides 2 ounces (57g) per person; feel free to add more if you want a larger meat portion.