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Meat, European

Kale Stamppot with Smoked Sausage

Kale stamppot with smoked sausage is a Dutch mashed dish combining potatoes, chopped kale, and raw onion, served with a whole smoked sausage. It serves 4, takes 45 minutes, rates as easy, and costs about €2.80 per person. The key to getting it right is stirring in the raw onion while the mash is still warm, so it keeps its crunch.

Tonight we're heading to the Netherlands with a stamppot, a hearty green mash with kale and a fat smoked sausage, the kind of dinner that warms your hands and your heart.

Kale Stamppot with Smoked Sausage
Total time
45 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Stamppot is mashed potatoes the way a Dutch neighbor would make them, dense, green, a little rustic. Kale brings a gentle bitterness that balances the butter and milk, and raw onion stirred in at the last moment keeps its bite inside all that softness. The whole smoked sausage, set on top of the mound, brings the salty, smoky flavor that defines the dish.

This is a weeknight dinner for winter, the kind that warms you up without any fuss. Kids like digging a well into the mash to pour the gravy in and find the sausage waiting in the middle. Adults appreciate having strong mustard on the side to adjust each bite to their taste.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Kale 300 g
  • Onion 1

Butcher

  • Smoked sausage, rookworst or Strasbourg sausage 4

Dairy

  • Milk 15 cl
  • Butter 50 g

Pantry

  • Strong mustardoften in the pantry 2 tbsp
  • Beef stock cubeoften in the pantry 1
  • Flouroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Mustard

The step by step recipe

  1. Peel the potatoes, cut them into large chunks, and cook them in salted water. 20 min

    Start with cold salted water, the chunks cook evenly from the center to the edge.

  2. Remove the thick kale stems, chop the leaves finely, and thinly slice the onion.

    Roll the leaves up like a cigar before cutting, you'll get thin strips in just a few knife strokes.

  3. Add the kale to the potato water for the last five minutes, then drain, keeping a cup of the cooking water. 5 min

    Keep the cooking water, it will loosen the mash later if it gets too thick.

  4. Mash everything with the butter, hot milk, and raw onion, season with salt and pepper, and add cooking water if needed.

    The raw onion keeps some crunch and bite, it's the signature of a real stamppot.

  5. Heat the sausages in a pot of simmering water for ten minutes, then make the gravy by whisking the stock cube and flour into half a cup of hot water. 10 min

    Never let them boil, the skin would burst and the sausages would lose their juices.

  6. Mound the mash into a dome, make a well in the center, pour the gravy in, and top with the sausage and a spoonful of mustard.

    Make the well with the back of a spoon, the gravy stays in the center so everyone gets some on their fork.

Our tips to get it right

  • Pick a starchy potato like russet, it mashes more easily and gives a dense, lump free texture.
  • Chop the kale really fine, otherwise the strips stay fibrous even after cooking and get caught on the fork.
  • Taste the mash before serving, the kale and raw onion shift the salt balance differently each time.

The variations

  • Swap the kale for green cabbage or chard leaves, the texture stays close to the original.
  • For a meatless version, skip the sausage and top each portion with a fried egg instead.
  • For kids in a hurry, puree the whole mash instead of mashing it by hand, it turns out smoother and quicker to eat.

What to serve it with

  • Strong mustard on the side
  • Rye bread
  • Light lager

Storage

The mash keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well without the sausage, for up to 2 months. Reheat gently in a pot over low heat, adding a splash of milk to bring back the softness.

Questions about this dish

Can I use a different sausage instead of rookworst?

Yes, a Strasbourg sausage or any classic smoked sausage works well. The important part is that it's already cooked and only needs reheating, not raw cooking.

Do you really need the raw onion?

It's the signature of a real stamppot, adding crunch and bite to the warm mash. You can use half the amount if you're worried it'll be too sharp, but don't leave it out entirely.

Can I make the mash ahead of time?

Yes, make it the day before and keep it in the refrigerator in a sealed container. Reheat it gently in a pot with a splash of milk before plating and adding the sausage.

Should the kale be raw or cooked before adding it?

It goes in raw, finely chopped, into the potato cooking water for just the last five minutes. That short cooking time keeps some bite in the leaves.

How long does it take to make a kale stamppot with smoked sausage?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kale stamppot with smoked sausage?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kale stamppot with smoked sausage cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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