European · Lunch · Dinner
Kale Stamppot with Smoked Sausage
Boerenkoolstamppot met rookworst
A comforting Dutch winter classic of fluffy mashed potatoes folded through with tender curly kale, served with slices of smoky sausage and a dab of mustard. This lighter version uses turkey smoked sausage, semi-skimmed milk and just a little butter.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 25% · Protein 19%
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Ingredients
For 4 servings- 1 kg (about 6 medium)Floury potatoes, peeled
- 400 g (about 8 packed cups)Curly kale, stems removed, finely chopped
- 6 cups1,500 gWater
- 1/4 tspSalt
- 1 small ring (250 g)Smoked turkey sausage (rookworst style)
- 2/3 cup155 gSemi-skimmed milk, warmed
- 1 tbsp15 gUnsalted butter
- 1/2 tspBlack pepper, ground
- 1 pinchNutmeg, ground
- 2 tbsp30 gMustard, to serve (optional)
Steps
- 1
Cut the peeled potatoes into even chunks of about 4 cm.
- 2
Put the potatoes in a large pot with the water and bring to the boil.
- 3
Simmer the potatoes, covered, for 10 minutes.
- 4
Pile the chopped kale on top of the potatoes and lay the sausage on top of the kale.
- 5
Cover and simmer for another 12-15 minutes, until the potatoes are very soft and the kale is tender.
- 6
Lift out the sausage and keep it warm; it should be piping hot throughout (74 °C / 165 °F).
- 7
Drain the potatoes and kale well, then return them to the pot.
- 8
Mash the potatoes and kale together with the butter, adding the warm milk a little at a time until smooth but still thick.
- 9
Season with the salt, the black pepper and the nutmeg, stir well and taste; the sausage adds plenty of saltiness.
- 10
Slice the sausage and serve on top of the stamppot with mustard on the side if you like.
Swaps, storage and make-ahead
Swaps
- Use a plant-based smoked sausage and replace the milk and butter with unsweetened oat milk and olive oil for a vegan version.
- Swap the semi-skimmed milk for unsweetened soy milk and use olive oil instead of butter to make it dairy-free, and check the sausage label, as some smoked sausages contain milk ingredients.
- If curly kale is hard to find, use the same weight of chopped Savoy cabbage or spinach (stir spinach in at the end of cooking).
- Replace up to a third of the potatoes with cauliflower florets, adding them to the pot at the same time as the potatoes.
Storage
Refrigerate leftover stamppot and sausage in covered containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot throughout with a splash of milk to loosen the mash. The mash can be frozen for up to 2 months, though the texture may turn slightly watery after thawing.
Make ahead
Wash, de-stem and chop the kale and peel the potatoes up to a day ahead, keeping the kale in the fridge and the potatoes covered in cold water in the fridge. You can also make the whole stamppot a day ahead, chill it promptly and reheat it gently until piping hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (831 g) | Per 100 g | |
|---|---|---|
| Calories | 379 kcal | 46 kcal |
| Protein | 19 g | 2.3 g |
| Carbohydrates | 54.7 g | 6.6 g |
| of which sugars | 6.5 g | 0.8 g |
| Fiber | 7.6 g | 0.9 g |
| Fat | 11 g | 1.3 g |
| of which saturated | 4.8 g | 0.6 g |
| Sodium | 817 mg | 98 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
