Stamppot Boerenkool met Rookworst (Kale and Smoked Sausage Mash)

• 1.2 kg Russet potato
• 2 tsp Fine sea salt
• 300 g Kale
• 200 ml Whole milk
• 60 g Unsalted butter
• 1 tsp Black pepper
• 400 g Smoked sausage
• 2 tbsp Dijon mustard

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then cook for 10 minutes.
2. Strip any tough stems from the kale and roughly tear the leaves. Add the kale to the pot on top of the potatoes, cover with a lid and cook until the potatoes are very tender, 10 to 12 minutes. The kale should be soft and a deep green.
3. Meanwhile, warm the smoked sausage gently in a saucepan with enough water to come halfway up the sausage. Cover and simmer for 10 to 12 minutes, turning once, until piping hot throughout. Keep it covered off the heat while you finish the mash.
4. Drain the potatoes and kale well, then return them to the hot pot. Add the milk and butter and mash until creamy with small flecks of kale throughout. Season with the remaining 1 tsp salt and the black pepper, tasting and adjusting if needed.
5. Make a quick mustard gravy by whisking the Dijon mustard into 150 ml of the hot sausage cooking liquid in the saucepan over low heat. Simmer for 1 to 2 minutes until slightly thickened and glossy, then taste. Slice the sausage and serve alongside the stamppot with the mustard gravy spooned over.

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