Dutch Boerenkool Stamppot with Smoked Sausage in a Slow Cooker

Instructions

1. 1

   Cook the bacon

   Place the bacon in a cold pan and cook over medium heat for 6–8 minutes, until golden and crispy. Set it aside with the rendered fat for serving.

   
2. 2

   Add the potatoes and kale to the slow cooker

   Peel the potatoes and cut them into pieces approximately 3 cm across. Put them in the slow cooker, spread the chopped kale on top, and add the water and salt. Cover and cook on HIGH for 3 hours and 15 minutes. Avoid opening the lid unnecessarily while it cooks.

   
3. 3

   Heat the sausage through

   Place the sausage on top of the kale, cover the slow cooker again, and continue cooking on HIGH for another 45 minutes. The total slow-cooker cooking time is 4 hours. The sausage should be piping hot all the way through; also follow the manufacturer's instructions.

   
4. 4

   Mash the stamppot

   Remove the sausage and set it aside, covered. Heat the milk, but do not let it boil. Add the butter, warm milk, mustard, black pepper, and nutmeg to the slow cooker. Mash the potatoes and kale with a hand masher until chunky; do not blend until smooth. Taste and add more salt if needed.

   
5. 5

   Serve

   Divide the mash among four plates. Cut the sausage into thick slices and serve it on top of the mash, then spoon the crispy bacon and its rendered fat over the top.