Stampot Van Boerenkool Met Worst Kale With Potatoes And Sausage Food

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.

BOERENKOOL STAMPPOT (KALE HASH)

Steps:

• Peel and dice potatoes and onions.
• 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 3 qrt pan.
• Cover and boil gently for about 25 minutes.
• Meanwhile steam the smoked sausage for the same amount of time and slice.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.