Stamppot

Method

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1. Put the potatoes in a large pan of cold salted water and bring to the boil.

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2. After 8 minutes, pile the shredded kale on top of the potatoes.

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3. Cover and cook 12 minutes more, until the potatoes are completely tender.

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4. Lay the smoked sausages on top of the kale for the last 10 minutes to heat through.

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5. Lift the sausages out and keep them warm.

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6. Drain the pan thoroughly and let it steam dry for 2 minutes.

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7. Add the butter, warm milk, salt, white pepper and nutmeg.

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8. Mash coarsely with a hand masher — leave texture, do not purée.

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9. Pile into bowls and press a deep well into the middle of each.

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10. Pour hot gravy into the well, lay sliced sausage across and serve with mustard.

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Chef’s Tips

• Kale in with the potatoes, not cooked separately.
• Steam the pan dry before the butter goes in.
• Coarse mash, and a real well for the gravy.

Pairing Suggestions

• Rookworst
• Mustard
• Dutch beer

Storage & Reheating

Keeps 3 days refrigerated and fries beautifully as leftovers.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.