Boerenkool Met Rookworst (Curly Kale with Smoked Sausages) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The recipe comes from the book: Cooking into Europe - Choice Common Market Dishes (1973). This recipe was copied word for word from the book. Ingredients:
2 lbs kale |
2 lbs potatoes |
2 ounces crushed oats or 2 ounces porridge oats |
6 large smoked sausage |
6 ounces streaky bacon |
salt |
pepper |
nutmeg |
Directions:
1. Clean the kale, strip off the stalk and vein together.
2. Chop roughly.
3. Peel and cube the potatoes.
4. Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
5. Add the cubed potatoes and the oats.
6. Prick the sausages, and place them on top of the mixture.
7. Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
8. Remove the sausages and bacon, and mash the potatoes and kale together.
9. Season as required, with salt, pepper, and nutmeg.
10. Replace the sausages and bacon, and serve with plenty of mustard.
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