Kale & Sausage (Stamppot Van Boerenkool Met Recipe

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Kale & Sausage (Stamppot Van Boerenkool Met Recipe : Recipes 4U


Kale & Sausage (Stamppot Van Boerenkool Met Recipe

Recipe Ingredients

2 lb or 3, curly kale
3 lb potatoes
1 milk
1 salt
1 lb smoked sausage or frankfurters
4 tbsp fat, butter, or margarine
1 pepper

Recipe Preparation

Strip, wash and cut up the kale very finely. Boil
kale in little boiling 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 pan, mash remainder and
stir in boiled milk until smooth. Taste, add some
pepper if desired.

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

Heleen A.M.
Netherlands Cookbook
De Dreihoek

MM Format by John Hartman Indianapolis, IN
19 maart 1997



Servings: 1




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This Kale & Sausage (Stamppot Van Boerenkool Met Recipe is one of our Kale Recipes, which have been collected from submissions from site visitors and open source collections. Clearly, as we have over 50,000 recipes in the cookbook it would be a seriously difficult task to prepare every single recipe on our web site, so take care and use common sense. If you spot any thing that looks wrong, let us know.


Kale & Sausage (Stamppot Van Boerenkool Met Recipe

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