"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Curly Kale and Sausages (stamppot boerenkool met worst) Recipe

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This recipe for Curly Kale and Sausages (stamppot boerenkool met worst), by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Intermatic B.V. -- Marjolein Zandbergen
Added: Wednesday, November 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
milk
salt
pepper
2 or 3 lbs. curly kale
3 lbs. potatoes
about 1 lb. smoked sausage OR Frankfurters
4 tbsp. fat, butter OR margarine

Directions:
Directions:
Strip, wash and cut up the kale very finely. Boil kale in a little water with salt, about 40 minutes. Add peeled and cut potatoes and sausage and enough water to prevent burning (cooking time 30 minutes). Remove sausage from the pan, mash remainder and stir in boiled milk until smooth. Taste, add some pepper and salt if desired. Serve with pickles, onions and piccalilli.

"Stamppot" means that the vegetables and potatoes are mixed to a smooth consistency. It is a typical winter dish at home and the Dutch have a saying: never eat curly kale before the frost has got as it.

 

 

 

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