Don't miss another issue…      Subscribe

Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst)


This scrumptious dish is made with potatoes, kale and succulent smoked sausage.













Trans-fat Free, Good source of fiber


6 each potatoes
1 bunch kale
(to fill a 2 qt. pot)
1 pound smoked sausage
3 tablespoons butter
or margarine
1 x salt and black pepper


Authentic Version

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 ½ 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 to 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.

Alternate Version

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.


* not incl. in nutrient facts

Add review




Red Bank, United States
 about 10 years ago

I'm Dutch. The slurry made me suspicious too. Poor farmers--a boer is a farmer--did not have blenders. The recipe in the review is what I remember my mom making. The leftover gravy from the night before is dead on. I'm making this tonight.

Burlington, Canada
 almost 10 years ago

I also agree, this recipe is dead wrong, a slurry of kale also just about made me sick. The review wriiten below is the correct way of making this dish. Also the picture is nothing like this dish is suppose to look.

 almost 10 years ago

Some of the comments make me laugh, there is no picture attached to this recipe at all, I wonder what they are looking at?

 about 8 years ago

I'm grateful for the reference, although, as always, I read the recipe, and 'tweak' it as I go. Love the updated comments, and that was pretty much how I adjusted the original recipe posting. Yummy delicious!

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 49355% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1188mg 50%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 40g
Vitamin A 38% Vitamin C 45%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed