Dutch Stamppot

with Sausages and Kale

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Instructions

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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.

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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

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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. 

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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. 

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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 kaleonion and Dijon through the mash.

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6 Serve

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

Tips for fussy eaters

Leave out the nutmeg.

Pro tip

Allow the potatoes to steam dry in the colander before mashing!

Enjoy this traditional Dutch recipe. It's a hearty dish made of mashed potatoes, kale and sausages.

Cooking Time: 35 min

Cals 1024 · Prot 50 · Carbs 75 · Fat 55

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 30 Grams
Whole milk 100 ML
Nutmeg 1 Gram
Dijon mustard 6 Grams
Ketchup 39 Grams

Enjoy this traditional Dutch recipe. It's a hearty dish made of mashed potatoes, kale and sausages.

Cooking Time: 35 min

Cals 1024 · Prot 50 · Carbs 75 · Fat 55

Instructions

photo

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.

photo

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

photo

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. 

photo

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. 

photo

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 kaleonion and Dijon through the mash.

photo

6 Serve

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

Tips for fussy eaters

Leave out the nutmeg.

Pro tip

Allow the potatoes to steam dry in the colander before mashing!

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 30 Grams
Whole milk 100 ML
Nutmeg 1 Gram
Dijon mustard 6 Grams
Ketchup 39 Grams
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