Boerenkool Met Rookworst (Curly Kale with Smoked Sausages)

Recipe by Dee514

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book.

Top Review by Missy Wombat

I'm a vegetarian so I'm hardly going to make this these days for me so hence the 4 stars rather than the 5 stars. But I'm sure this recipe would go down extremely well. Mashing the kale and potato together is essential. I have never seen oats used so this is a less essential step. As a vegetarian I now cook the rookworst separately when I make this for my FIL because kale is one of my favourite cold climate comfort foods. I like to add lots of butter to my portion of the mash. Dad used to add a touch of white vinegar at the table. I have never tried mustard and nutmeg with this but I would expect it to be good,particularly the mustard.FIL doesn't seem to protest this version that's for sure!

Ingredients Nutrition


  1. Clean the kale, strip off the stalk and vein together.
  2. Chop roughly.
  3. Peel and cube the potatoes.
  4. Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
  5. Add the cubed potatoes and the oats.
  6. Prick the sausages, and place them on top of the mixture.
  7. Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
  8. Remove the sausages and bacon, and mash the potatoes and kale together.
  9. Season as required, with salt, pepper, and nutmeg.
  10. Replace the sausages and bacon, and serve with plenty of mustard.

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