Make a Dutchman's breakfast at home: Kale with Sausage
- Measuring cups & spoons
- Chopping board & knife
- Large pot with lid
- Large bowl
- 10 medium sized Russet potatoes
- 2 large raw farmer sausages
- 3 cups (750 mL) fresh kale, packed
- ½ cup (125 mL) butter
- ¼ cup (60 mL) apple cider
- ¼ - ½ tsp (1-2.5 mL) salt
- ¼ tsp (1-2 mL) pepper, heaping
Dutch dairy producers Tom & Gail share their family recipe for a traditional Dutch "meat & potatoes" breakfast borenkool met worst (kale with sausage). Enjoy!
- Peel potatoes and cut into ½ inch pieces.
- Slice sausage into medallions about ½ inch wide.
- Remove kale from its spine and chop into small pieces.
- In a large pot, add about 2 inches of water - enough to cover potatoes, sausage and kale.
- Bring to a boil with lid on the pot. Then boil on low until potatoes are tender (about 35 mins). Drain liquid into a container and set aside for later. The liquid is what gives most of the flavor.
- Take out the sausage and set aside. Cream the potatoes and kale together with butter, salt, pepper, and vinegar. Add 1cup of the reserved liquid using a potato masher or mixer. Add more liquid as needed but don’t let the potato mash get too thin.
- Plate the kale mash on a platter placing the sausage on the sides. Enjoy!
Optional: Serve with applesauce. For a savoury flavor, serve with beef gravy.
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