Boerenkool Met Rookworst Curly Kale With Smoked Sausages Recipes

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BOERENKOOL MET ROOKWORST (CURLY KALE WITH SMOKED SAUSAGES)



Boerenkool Met Rookworst (Curly Kale with Smoked Sausages) image

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book.

Provided by Dee514

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Clean the kale, strip off the stalk and vein together.
  • Chop roughly.
  • Peel and cube the potatoes.
  • Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
  • Add the cubed potatoes and the oats.
  • Prick the sausages, and place them on top of the mixture.
  • 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.
  • Remove the sausages and bacon, and mash the potatoes and kale together.
  • Season as required, with salt, pepper, and nutmeg.
  • Replace the sausages and bacon, and serve with plenty of mustard.

BOERENKOOL



Boerenkool image

Make and share this Boerenkool recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

6 large potatoes, peeled and diced
1 large onion, sliced
2 lbs kale, finely chopped
1 lb smoked sausage
1/2 lb bacon
1 tablespoon cider vinegar
3 tablespoons butter
fresh ground black pepper
beef gravy (optional)

Steps:

  • Place the potatoes in the bottom of a large pot.
  • Layer onions and kale on top of potatoes.
  • Lay the coiled up smoked sausage on top of the kale.
  • Pour water in the bottom of the pot- just enough to almost cover the potatoes, and cook, covered, over medium heat until the potatoes are fork-tender.
  • While the potatoes are cooking, fry the bacon up until crispy; drain, but save the drippings.
  • When the potatoes are done, remove the sausage from the pot and cut into 3-4-inch chunks.
  • Drain any excess water from the pot, and add the bacon, drippings and all, along with the vinegar.
  • Using a potato masher to smash it until it looks like slightly lumpy mashed potatoes (very rustic).
  • Add the butter and season with pepper if you wish.
  • Serve with the sausage on the side.
  • Pour gravy over the top, if desired.

Nutrition Facts : Calories 827.5, Fat 45.6, SaturatedFat 16.6, Cholesterol 87.2, Sodium 1081.5, Carbohydrate 82.4, Fiber 11.6, Sugar 4.7, Protein 26.3

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