(*) Mostly ‘Rookworst’, a smoked meat sausage, at least if not fried separately. But likewise other sausages fit to this, thoroughly as with the German kale recipes.
Put the cleaned, cut kale in a little boiling hot salted water and cook for about 15 minutes.
Pile the cabbage in the saucepan to the side, put the peeled potatoes cut into pieces on the bottom, on top of the cabbage, on top of it the sausage. Cook together in about 30 minutes.
Remove the sausage from the saucepan, pour off the liquid and keep it, mash the cabbage and potatoes into a puree. Stir butter and milk through the mash, plus enough of the cooking liquid to make it creamy.
Pour into a suitable bowl, top with sliced sausage.
Variation (Frisian Kale):
After boiling the kale, add potatoes, bacon and onions and make 25 min.
At the same time, roast the pork steaks and sausages (in this case bratwurst and not ‘rookworst’) in the butter at a moderate temperature for 20 min. Extinguish the drippings with the vinegar and water and bring to a boil.
Mash the kale and potatoes, add the pork steaks and sausages with the sauce separately.
Use frying margarine, which browns during frying and is the basis for the beloved brown gravy.
Our tip: use bacon with a subtle smoky touch!
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