Stamppot with Kale & Sausage

Ingredients

• 2½ lb potatoes, peeled and chunked
• 4 Sausage
• 6 cups Kale, chopped
• 4 tbsp butter
• ½ cup warm milk
• 1 tsp mustard, plus more to serve
• Salt, pepper, and a grating of nutmeg

Method

1. Boil the potatoes in well-salted water until completely tender, 15 minutes. Pile the Kale on top for the final 5 — it steams while the potatoes finish. One pot, Dutch efficiency.
2. Meanwhile, brown the Sausage in a skillet over medium heat, turning, until cooked through (160°F for sausage) and burnished. Keep the pan drippings.
3. Drain the pot well, then mash the potatoes and greens together with the butter, warm milk, mustard, nutmeg, and plenty of salt and pepper. Rustic and rugged, not silky — stamppot means 'stamped pot'.
4. Taste ferociously. Mash lives or dies on seasoning.
5. Mound into bowls, make a crater, pour in the pan drippings, and lean the Sausage against the mash like it's proud of itself. Extra mustard on the side.