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Ingredients
| russet potatoes: 6 whole potatoes (peeled and diced) |
| onions: 1 (sliced) |
| kale: 2 lbs (finely chopped) |
| smoked sausage - turkey, pork, and beef: 1 lb |
| bacon: 0.5 lb |
| apple cider vinegar: 1 Tbl |
| salted butter: 3 Tbl |
| black pepper (fresh ground) |
| canned beef gravy (optional) |
Boerenkool
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- 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.