Stamppot Boerenkool with Smoked Sausage

Ingredients

• 12 oz Smoked Sausage
• 2 lb starchy potatoes, peeled and chunked
• 5 cups Curly Kale, stemmed and chopped
• 4 tbsp butter
• ⅓ cup warm milk
• 1 tsp mustard, plus more for serving
• Salt and black pepper

Method

1. Boil the potatoes in salted water 10 minutes, then pile the Curly Kale on top, cover, and cook 10–12 minutes more until both surrender to a fork.
2. Meanwhile warm the Smoked Sausage through — steam it over the pot or simmer it gently; smoked sausage just needs heating to 165°F (74°C), fresh sausage needs cooking through.
3. Drain well, then mash the potatoes and Curly Kale together with the butter and warm milk. Leave texture; stamppot is a landscape, not a purée.
4. Season with mustard, salt, and plenty of pepper. Make a well in each mound — the kuiltje — and fill it with butter or pan juices.
5. Slice the Smoked Sausage over the top and serve with sharp mustard.