Ingredients

• 1.5 kg floury potatoes
• 750 g curly kale (boerenkool)
• 2 rookworst smoked sausage
• 150 g smoked bacon lardons (spekjes)
• 200 ml whole milk
• 70 g butter
• 1 tbsp plain flour
• 300 ml beef stock
• 1 tbsp Dutch mustard
• 1 pinch ground nutmeg
• to taste salt
• to taste black pepper

Method

1. 01
   Prepare the potatoes Peel the potatoes and cut them into even chunks about the size of a small egg.
2. 02
   Prepare the kale Wash the kale well, strip the leaves from the thick stems, and chop the leaves finely.
3. 03
   Boil potatoes and kale Put the potatoes in a large pot, add salted water until they are just covered, pile the kale on top, put on the lid and boil for about twenty minutes until the potatoes are completely soft.
4. 04
   Heat the rookworst At the same time, put the rookworst in a pan of hot water and keep it just below a simmer for about twenty minutes to heat through.
5. 05
   Fry the bacon Fry the bacon lardons in a dry frying pan over medium heat for about eight minutes until golden and crisp, then lift them out and keep the fat in the pan.
6. 06
   Make the gravy Add twenty grams of butter to the bacon fat, stir in the flour, then slowly whisk in the beef stock and let it simmer for about five minutes until it thickens slightly.
7. 07
   Warm the milk Warm the milk in a small pan for about three minutes until hot but not boiling.
8. 08
   Drain and steam Drain the potatoes and kale well and leave them in the open pot over low heat for two minutes to steam off the last of the water.
9. 09
   Mash everything together Mash the potatoes and kale with fifty grams of butter, the warm milk, the mustard and the nutmeg, then season well with salt and pepper.
10. 10
    Stir in the bacon Fold the crispy bacon lardons through the stamppot.
11. 11
    Serve with gravy Slice the rookworst, spoon the stamppot onto plates, make a hollow in the middle of each portion, and fill it with gravy. Serve with extra mustard on the side.