Boerenkool Stamppot met woorst
(Mashed potatoes with kale and sausage)
A Dutch comfort food that some call their national dish. Served with a hearty gravy and some strong seeded mustard it’s perfect in autumn and winter.
Originaly it’s supposed to be Rookwoorst but if you can’t find it where you live try to get a smoked sausage or just your favourite.
This recipe calls for a minimum of meal preparations, peel and dice your potatoes, slice the kale in strips after trimming the stalks and you good to go.
I made this in my Trangia 27 cook set and there was room to spare in the pot so you can serve two persons without using a larger cook set. I made the gravy in the pan sitting on top of the pot while the potatoes was boiling and since the kale and sausages boil together with the potatoes it’s almost a one pot wonder.
You’ll need 1 liter of water for this dish and fuel for aproximately 20 minutes.
Ingredients for 1 serving:
250g mashing potatoes, peeled and cut into equal size chunks
1 rookworst or your favourite smoked sausage
Bunch of curly kale, leaves torn from stem and finely sliced
20g butter or more to taste
40 ml milk
Salt and pepper, to taste
Ground nutmeg, to taste optional
For the gravy (optional)
1 tsp butter
1 tsp plain flour
250ml (1 cup) beef stock stock cube, powder or concentrate
To serve
Seeded mustard
Cook potatoes in a pot and cover well with water. Use the pan as a lid.
Add the butter to the pan. When the butter has melted, add the flour and stir well to combine. Cook the flour for 30 - 60 seconds, and then slowly pour in the beef stock, whisking to incorporate as you do so. Bring to a simmer and reduce until thickened, stirring occasionally. Adjust the thickness as you go add more water if it gets to thick for your liking.
When the potatoes boiled for 5 minutes, add the rookworst to the potatoes.
When the potato is almost fork tender and the rookworst is warmed, add the kale to the potato. Place the kale under the rookworst. Cook until the kale is softened, around 3 minutes.
Drain the water from the pot. Put the rookworst aside. Add the butter and milk and mash to combine. Season with salt, pepper and nutmeg.
Plate up. Place the stamppot on a plate like a dome. Use a spoon to make a well in the middle of the stamppot. Pour some gravy into the well and then place the rookworst on top. Add seeded mustard on the side.