Saturday, September 23, 2017

Boerenkool met Wurst

Hopefully, some point soon it will actually be Fall weather here in Pennsylvania, which means it'll be time for hot food and steaming up kitchens. When that glorious day comes, I'll be making Boerenkool met Wurst, which is a great hot meal for a chilly night.

Boerenkool met Wurst, or kale with sausage, is a classic Dutch stamppot. A stamppot is a dish of potatoes mashed with another vegetable, and is a staple of traditional Dutch home cooking. I recommend serving with beef gravy, and if you'd like to make your own I've included a recipe for that too.

I don't remember exactly how I came across this dish, but my wife and I were looking at pictures of odd food and we ended up on one that looked like green mashed potatoes. I was really intrigued and figured I would give it a try. What came about has become one of my favorite one-pot meals that makes great leftovers.



3lbs of potatoes
1 qt chicken stock
1 lb kale, trimmed and cut into strips
1 smoked kielbasa
salt and pepper to taste

Beef gravy (optional):

1 qt beef stock
4 tbsp cornstarch
1 tsp dried thyme leaves
1 tsp dried sage
salt and pepper to taste


Peel the potatoes and cut into small pieces. Place in a large stock pot and cover with the chicken stock. Top with the kale and the kielbasa. Cover with a lid and bring to boil over high heat. Reduce heat to maintain a boil. Boiled for 10-15 minutes or until the potatoes are tender enough to be pierced easily by a fork.
If you'll be making gravy, while the potatoes are cooking, combine the beef stock and cornstarch in a medium saucepan and whisk until smooth. Bring to a boil over high heat and then reduce to a simmer, stirring occasionally, until the gravy thickens. Add the herbs and salt and pepper to taste. Set aside until ready to serve.

Remove the kielbasa and pour the excess water out of the pot, reserving at least 1 cup of cooking liquid. Use a potato masher to combine the kale with the potatoes, adding in some of the reserved cooking liquid as necessary to get a creamy texture. Add salt and pepper to taste. Slice the kielbasa into bite-size pieces. Serve a heaping scoop of kale and potatoes, topped with beef gravy, with a fan of sliced kielbasa.

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