Ingredients

The following ingredients have 6 Servings
  • 1,5 kg floury potatoes
  • 500 gram (chopped) kale
  • 2 smoked sausages
  • 2 knobs of butter
  • dash of milk
  • 2 onions
  • 200 ml water
  • 2 tablespoon cornstarch
  • pepper and salt to taste
  • mustard or piccalilli for serving (store-bought or make your own)

Instruction

  • You will need the following cooking equipment:: large pan, potato masher, small skillet, wooden spoon, small bowl, medium-sized pan, colander
  • PEEL the potatoes and chop into chunks. PLACE the potato pieces in a large pan, fill the pan with water and a spoonful of salt and bring to a boil.
  • Meanwhile FILL the medium-sized pan with water and bring to a boil to heat up the smoked sausages later on. PEEL the onions and chop them as fine as possible. Kale and potatoes a.k.a. boerenkoolstamppot
  • HEAT a knob of butter in the small skillet and sauté the onions until they're really brown. They will give the sauce its brown color, but make sure they won't burn.
  • ADD the cornstarch along with a little bit of water into the small bowl and whisk well. ADD about 200 ml water and the cornstarch into the browned onions. Let it cook for a few minutes, until you've reached the desired thickness.
  • If the sauce is too light, you can add a dash of ketjap. If you like a meat flavour to the onion sauce, add a cube of beef stock. SEASON the onion sauce with pepper and salt.
  • Meanwhile HEAT the smoked sausages in the boiling water. When the potatoes are almost done you can ADD the chopped kale into the large pan. BOIL them for another 5 minutes and then drain the kale and potatoes.
  • ADD the kale and potatoes back into the pan and mash them using a potato masher. ADD a knob of butter and a dash of milk until the mixture is smooth enough. SEASON with pepper and salt. 
  • SERVE with the smoked sausage, the onion sauce and mustard of piccalilli. Enjoy!