Stamppot

Ingredients

Quantities for 4 servings.

• 1.2 kg Floury potatoes
• 500 g Curly kale, shredded fine
• 500 g Smoked rookworst sausage
• 150 g Smoked bacon, diced
• 150 ml Milk, hot
• 60 g Butter
• 1 tbsp Mustard
• 200 ml Meat gravy
• to taste Salt and pepper

Method

1. Boil the potatoes in salted water for twenty minutes. Seven minutes before the end pile the kale on top to steam.
2. Meanwhile warm the sausage in water for twenty minutes without letting it boil: boiling splits the skin and the fat leaves.
3. Render the bacon until crisp and set it aside, keeping the fat.
4. Drain, crush the potato and kale together with a masher, working in the hot milk, butter, bacon fat and mustard.
5. Fold in the crackling, divide between plates, make a well and fill it with gravy. Slice the sausage and lay it over.