Netherlands · Pork · No. 145
Dutch Kale & Sausage Mash
Dutch dinner for one, on the table in 25 minutes. Roughly £1.60 a portion.
Per portion
640kcal
22 gProtein
40 gCarbs
45 gFat
Calories from protein 13%, carbs 25%, fat 62%. Estimated from the ingredients.
Roughly £1.60 a portion.
Method
- 1
Boil the potato in salted water for 15 minutes until tender, adding the kale for the final 3 minutes.
- 2
Meanwhile, fry the smoked sausage whole over medium heat for 8–10 minutes, turning, until browned and piping hot.
- 3
Drain and mash the potato and kale with the butter, milk, mustard and plenty of black pepper.
- 4
Taste the mash and add salt, then serve with the sausage alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/dutch-kale-and-sausage-mash/
