Thursday, March 17, 2016


Smoked sausage on a bed of potato and curly kale mash. Very Dutch.


One pound of potatoes, peeled.
One pound of boerenkool (curly kale), coarse chopped.
One pound of smoked sausage.
Half cup milk or half'n half.
Two Tablespoons butter.
One Tablespoon vinegar.
Half a Tablespoon sharp mustard.
Salt, pepper, and a generous pinch of nutmeg.

Quarter the potatoes. Put potatoes and boerenkool in a pot with lightly salted water to cover well, bring to a boil, turn low and cook for about twenty minutes. Put the sausage on top, cook for another ten minutes or so.
Remove the sausage to a plate and keep warm.

Drain the excess moisture from the pan and mash the potatoes and boerenkool together, adding the milk and butter. Continue mashing while adding pepper, nutmeg, vinegar, and mustard.
Reheat on a gentle flame, taste, and adjust salt if necessary.
Serve with the smoked sausage on top cut into large pieces.

Alternatively, brown the cooked sausage with some minced onion before putting it on top of the mash.

Serves four.

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