Boerenkool Stamppot with Rookworst

Prep the Potatoes and Kale

1. Place the peeled and chopped potatoes in a large soup pot.
2. Add enough water to just cover the potatoes and add a generous pinch of salt.
3. Pile the chopped curly kale directly on top of the potatoes.

Cook the Stamppot and Rookworst

1. Bring the pot to a boil over high heat, then reduce the heat to medium-low, cover with a lid, and let it simmer for about 20 to 25 minutes until the potatoes are completely fork-tender.
2. Warm the rookworst. You can place the sausage (still in its inner plastic wrapper if instructed by the package, or unwrapped) on top of the steaming kale for the last 15 minutes of cooking, or heat it separately in a small pot of hot, non-boiling water.

Crisp the Bacon

1. While the potatoes and kale are cooking, heat a dry skillet over medium heat. Fry the bacon lardons until they are crispy and golden brown.
2. Remove the skillet from the heat, keeping the crispy bacon and all of the rendered fat in the pan.

Mash and Assemble

1. Carefully remove the warm rookworst from the pot and set it aside on a cutting board.
2. Drain the potatoes and kale, reserving about half a cup of the cooking water just in case.
3. Use a potato masher to mash the potatoes and kale together.
4. Add the butter, milk, mustard, and a pinch of ground nutmeg. Stir vigorously with a wooden spoon until you have a creamy, rustic mash. If it feels too dry, add a splash of the reserved cooking water.
5. Fold in the crispy bacon lardons along with their flavorful rendered fat. Season to taste with salt and plenty of freshly ground black pepper.

Serve

1. Slice the rookworst into thick, diagonal rounds.
2. Divide the hot stamppot into deep plates or bowls, creating a small well in the center of the mash for gravy (if using) or simply topping it with the warm slices of smoked sausage.