Organic boerenkool with smoked sausage and red wine jus
A hearty Dutch classic of mashed kale and potatoes, topped with smoked sausage and a rich red wine jus with crispy pancetta.
What you need
How Maurice does it
- 1
Crisp the pancetta in a frying pan over medium heat.
- 2
Add a knob of butter, then the garlic and shallot. Sauté until soft.
- 3
Pour in the red wine and let it simmer gently.
- 4
Add fresh thyme and a splash of lemon water. Simmer, then strain to make the jus. Set aside.
- 5
Meanwhile, boil the potatoes in a pot of water until tender.
- 6
Add the sliced kale to the potatoes and cook until wilted and soft.
- 7
Add the smoked sausages to the pot to heat through.
- 8
Remove sausages, then mash the potatoes and kale together. Stir in milk and mash until smooth. Season with salt and pepper.
- 9
Plate the mashed kale and potatoes, top with sliced sausage, crispy pancetta, and pour the warm jus over.
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