|1||bunch||kale||(to fill a 2 qt. pot)*|
|1||x||salt and black pepper||*|
In a large pot place the potatos to cover the bottom, next layer an onion and the kale. Make sure the kale is fairly finely chopped.
Next layer on top the coils of a good smoked pork sausage.
Put water in the bottom (to almost cover the potatos) and set on the stove to boil.
Cook until the potatoes are fork tender (about 30 minutes)
While this is cooking dice about 1/2 a pound of bacon and fry that until crispy.
When the potatoes are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks.
Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal.
Mash the entire mixture together so it looks like slightly lumpy mashed potatoes.
Use a masher - not a blender or hand mixer - you want a rustic consistency.
My mother always adds some vinegar before mashing (about a tablespoon).
You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty.
Serve with the sausage on the side.
Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top.
Peel, cook, and mash potatoes. At the same time, chop kale finely, cook until tender. Dice and cook sausage. Put kale into a blender with enough of the cooking water to make a thick slurry. When done, add to the mashed potatoes. Add cooked sausage. Add butter. Salt and pepper to taste. Mix well and serve piping hot.
NOTES: For a more festive apprearance, put into a cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with paprika. Place in medium oven until cheese melts and begins to brown.
First published: 1996-01-27 last updated: 2014-04-14
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