Dutch Stamppot

with Sausages and Kale
Enjoy this traditional Dutch recipe. It's a hearty dish made of mashed potatoes, kale and sausages.
NEW!
Cals 1107 · Prot 41 · Carbs 59 · Fat 78
Family-Friendly
Try Hello Chef Now
35 min
Dutch Stamppot with Sausages and Kale
Enjoy this traditional Dutch recipe. It's a hearty dish made of mashed potatoes, kale and sausages.
NEW!
Cals 1107 · Prot 41 · Carbs 59 · Fat 78
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stamppot
Italian sausage
400 Grams
Potatoes
600 Grams
Dried bay leaves
1 Piece
Brown onion
1 Piece
Kale
200 Grams
Vegetable oil
1 Tbsp
Vegetable stock cube
1 Piece
Salt
1 Tsp
Black pepper
1 Tsp
Salted butter 4*
30 Grams
Whole milk 4*
100 ML
Nutmeg
1 Gram
Dijon mustard 13*
6 Grams
Ketchup
39 Grams

Allergens

*4 Milk, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil

1 Boil

Peel and chop the potatoes into small chunks. Add them to a pan of salted boiling water. Add the bay leaves. Cook the potatoes over a medium heat for 20 min or until soft. Drain in a colander.
Prep

2 Prep

Meanwhile, peel and finely chop the onion. Strip the kale leaves from their stems. Discard the stems and finely chop or shred the kale.
Sauté

3 Sauté

Heat a large pan over a medium heat with a drizzle of oil. Add the onions and cook for 5 min or until golden. Add the kale, the stock cube and a splash of water. Season with salt and pepper. Cover with a lid and cook for 10 min.
Fry

4 Fry

Meanwhile, heat second a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Italian sausages for 5-7 min or until cooked through and nicely browned on the surface. Slice the sausage if desired.
Make mash

5 Make mash

Meanwhile, discard the bay leaves. Return the potatoes to the pan with the butter and milk. Mash until smooth and season generously with salt and pepper. Add a pinch of nutmeg. Mix the kale, onion and Dijon through the mash.
Serve

6 Serve

Divide the mash among plates. Top with the Italian sausages. Serve the ketchup to the side.
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