Burcht Kale with Potatoes and Sausage
Burcht Stamppot Boerenkool met Worst
#92819
Preparation Time:
Cooking Time:
Approx. 20 minutes
Approx. 40 minutes
Ingredients:
· Around 10 potatoes, peeled & cut in half
· 1 large tin Burcht kale *
· 1 Hollandse* or Gelderse rookworst* (Dutch smoked sausage)
· 1-2 onions chopped
· 200 gram piece bacon, about 1 inch thick, cut in cubes*
· milk
· salt,
· Dutch mustard*
· bouillon cubes*
· juice of Koeleman sweet & sour pickles optional*
· juice of Koeleman sweet & sour onions optional *
* items are available at Holland Shopping Centre
Directions:
Place potatoes in large pan, add the boerenkool (kale), adding also the liquid of the boerenkool, add more water if necessary , add 1-2 tsp salt, the chopped onions and whole rookworst. (smoked sausage)
Bring to a boil, and cook for 20- 30 minutes.
Meanwhile in a small pan fry the bacon on low heat till crisp. Drain fat.
Add a little water to loosen the bacon and to create a little gravy
Remove the rookworst and liquid from the pot (do not throw it away).
Heat half a cup of milk (microwave) with at least 4 small bouillon cubes.
Add the milk/bouillon, some butter, and mash into the kale mixture until vegetables and liquids are well mixed. Stir in fried bacon and the gravy.
Add some juice from the pickles, some mustard, salt, pepper and bouillon cubes to taste.
The dish should be moist. If to dry, add some more of the cooking liquid
Serve with the rookworst, pickles and applesauce
Tips & Variations:
Dried kale may be used instead, make then sure that you add extra water to the cooking time.
The same meal can be prepared, substituting Sour Kraut for kale.