Stamppot with Smoked Sausage
Yield 8 servings
Author: Chef Jonathan Collins
This hearty, traditional Dutch recipe is sure to fill bellies and warm hearts with comforting potatoes, onions, and a touch of sweetness with Red Prince® Apple.
8 links of smoked sausage
500 g (~8 cups or the leaves from 1 bunch) of fresh kale, destemmed
8 medium Yukon gold potatoes, peeled and quartered
2 Red Prince® Apples, peeled, cored and quartered
4 medium yellow onions, trimmed, peeled and quartered
2 bay leaves
3 tbsp (45 mL) unsalted butter
1 L (4 cups) chicken or vegetable stock (or water)
Sea salt to taste
Black pepper to taste
Whole grain mustard to taste
In a larger stockpot, layer in potatoes, Red Prince® apples, kale, onions, bay leaves and top with whole sausage. Add chicken stock or water, cover, bring to boil, reduce to simmer for 20-30 minute or until potatoes are fork tender.
Remove sausage and set aside, remove bay leaves, add butter, and mash until desired consistency. Add more water if necessary.
Season with salt and pepper, remembering that the sausage will have rendered salt and fat. To serve, place a large scoop on a plate, pressing a spoon into the top, add butter, mustard and sliced sausage.
Chef Jonathan Collins
A passionate Chef and Father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.