CONTENTS
Kale with Sausage (Vegan)
(Dutch: Boerenkool met Worst (Vegan))
Boerenkool met worst, or kale with sausage, is a quintessential Dutch comfort food. This traditional dish combines creamy mashed potatoes with earthy kale and is typically served with sausage and a rich gravy. While the original recipe often features smoked sausage or bacon, this vegan adaptation highlights plant-based options while preserving the hearty and satisfying qualities of the classic meal.
Ingredients
Makes 1 individual serving
- Mash:
- 300 g potatoes, peeled and cut into equal-sized pieces
- 150 g kale, washed, stems removed, and sliced thinly
- 25 g plant-based butter
- 50 ml plant-based milk
- Salt and pepper to taste
- Gravy:
- 0.5 onion, finely chopped
- 1 teaspoon stock cube dissolved in 50 ml water
- 0.5 tablespoon soy sauce
- 10 g self-raising flour
- 0.5 tablespoon sunflower oil
- Sausage:
- 1 vegan sausage
Instructions
Preparation time: 40 minutes
- Prepare the kale and potatoes: Wash the kale thoroughly, remove the tough stems, and slice the leaves into thin strips. Peel the potatoes, cut them into equal-sized pieces, and place them in a large pot. Add enough water to just cover the potatoes, season with salt, and add half of the chopped onion and the kale. Cover with a lid and bring to a boil.
- Cook and mash: Simmer the potatoes and kale for 25 minutes or until tender. Drain the water, then add the plant-based milk and half of the butter. Mash until smooth, and season with salt and pepper to taste.
- Cook the vegan sausage: Heat a drizzle of sunflower oil in a frying pan over medium heat. Add the vegan sausage and cook for 7-8 minutes, turning occasionally, until golden and cooked through.
- Make the gravy: In another pan, heat the remaining butter and sauté the rest of the chopped onion for 5–6 minutes until it begins to colour. Sprinkle in the self-raising flour and cook for 1 minute, stirring constantly. Gradually add the stock and soy sauce while stirring, and bring to a boil until the gravy thickens.
- Assemble the dish: Divide the mashed potatoes and kale onto a plate. Place the vegan sausage on top and drizzle generously with the gravy.
- Serve: Enjoy this hearty and comforting meal as a plant-based twist on a Dutch classic.
- Serving suggestions: Pair this hearty Boerenkool met Worst with a crisp Dutch beer or a glass of apple cider for a true taste of the Netherlands. Leftovers can be creatively reimagined into new meals, making this dish both versatile and sustainable.
ZERO WASTE TIPS
- Use all parts of the kale: Finely chop the tough stems and add them to soups, stir-fries, or vegetable broth to utilise their nutrients and reduce waste.
- Repurpose leftovers: Transform leftover stamppot into crispy patties by shaping the mash into discs and frying them. Serve for lunch or as a snack. Gravy leftovers can add flavour to stews.
- Cook with potato peels: Clean potato peels thoroughly, coat them lightly with oil, and bake until crispy to create a delicious snack.
- Make your own vegetable broth: Collect onion skins, potato peels, and other vegetable scraps in the freezer, then boil them to make a homemade broth.
- Buy local and seasonal: Opt for locally grown kale and potatoes to reduce packaging waste, support local farmers, and lower your ecological footprint.
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