Boerenkool Met Rookworst Curly Kale With Smoked Sausages Food

BOERENKOOL MET ROOKWORST (CURLY KALE WITH SMOKED SAUSAGES)

Steps:

• Clean the kale, strip off the stalk and vein together.
• Chop roughly.
• Peel and cube the potatoes.
• Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
• Add the cubed potatoes and the oats.
• Prick the sausages, and place them on top of the mixture.
• Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
• Remove the sausages and bacon, and mash the potatoes and kale together.
• Season as required, with salt, pepper, and nutmeg.
• Replace the sausages and bacon, and serve with plenty of mustard.

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)

Steps:

• Peel and dice potatoes and onion.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
• Cover and boil gently for about 25 minutes.
• Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Add in sliced smoked sausage.
• Add salt and pepper to taste and serve.

STAMPOT VAN BOERENKOOL MET WORST (KALE WITH POTATOES AND SAUSAGE

Steps:

• Drop kale into enough boiling, lightly salted water to cover completely.
• Reduce heat to medium and cook uncovered for 30 minutes.
• Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact.
• Remove potatoes with slotted spoon and set aside.
• Drain kale in a colander, pressing firmly to remove excess liquid.
• Chop coarsely.
• Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan.
• Stir in kale, potatoes, and salt.
• Reduce heat to low, cover tightly, and simmer for about 20 minutes.
• Meanwhile, prick sausage in several places.
• Lay flat in a skillet and add enough cold water to cover completely.
• Bring to a boil over moderate heat.
• Reduce heat to low and simmer 10 minutes.
• Drain sausage on paper towels.
• Split sausage casing with a sharp knife and remove it.
• Slice sausage into 1/4" thick pieces.
• To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.