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Make a Dutchman's breakfast at home: Kale with Sausage

Yield:
6
Prep time:
30 mins
Cook time:
35 mins

Recipe by Tom & Gail Hoogendoorn

Equipment

  • Measuring cups & spoons
  • Chopping board & knife
  • Large pot with lid
  • Large bowl
  • Sieve

Ingredients

  • 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!

Instructions

  1. Peel potatoes and cut into ½ inch pieces.
  2. Slice sausage into medallions about ½ inch wide.
  3. Remove kale from its spine and chop into small pieces.
  4. In a large pot, add about 2 inches of water - enough to cover potatoes, sausage and kale.
  5. 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.
  6. 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.
  7. 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.

Suggestion: Do you have a sweet tooth? Try the Dutch Easter fruited bread, paasstol. How about something savory? Arrange a Dutch cheese platter that's sure to please!

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