Dutch Comfort Food: Boerenkool Stamppot Recipe (Kale & Potato Mash with Smoked Sausage)

It’s (finally) that time of year again here in Ontario, where you send your sweater-clad kids to school and contemplate cozying up on the couch under a blanket watching Nashville until the 3 o’clock bell rings. It’s also the time of year when slow cookers start to make an appearance again after a long hot summer at the back of the cupboard. Recipes for wraps and salads get filed away and we start searching for cool weather comfort food recipes. 

I can’t believe that we haven’t shared this Boerenkool Stamppot recipe with you yet, since it’s the winter staple of any good Dutchman’s diet! This has to be one of our favourite fall and winter comfort foods of all time. It is A) a warm dish B) easily customized on each plate to suit the eater’s preferences C) ridiculously easy to make D) really quite healthy – which is not always the case with comfort food!

So. What is Boerenkool Stamppot, you ask? I’m so glad you did! We’ll start with how to pronounce it. 

BOORen-kohl STAHM-pot

Not too tough. Next: What does that even mean?

The literal translation of Boerenkool Stamppot is ‘Farmer’s Cabbage Stew’ or ‘Kale Stew.’

Except, it’s not a stew at all. It’s a mash, or hash.

Boerenkool is mashed potatoes with kale, served with a smoked sausage and topped with butter and mustard or vinegar. And it is soo tasty. Especially if you put just a little ‘too much’ butter & salt on it. Yum. 

1. Boil Potatoes, Can of Kale, & Sausage Together Until Potatoes are Mashable.

Boerenkool Stamppot Recipe

2. Remove Sausages from Pot, Add Some Butter & Salt to Potatoes/Kale, Mash.

Boerenkool Recipe - Dutch Comfort Food

3. Serve, Distribute Sausage Evenly. Top with Butter, Salt, & Either Mustard or White Vinegar. 

Boerenkool Stamppot: Dutch Comfort Food

4. Best Consumed Together. 

You really should have at least a small piece of sausage with ever bite of boerenkool that you have. It’s just better that way.

My pictures aren’t pretty, and that’s mostly because I have yet to learn how to make not-pretty food photogenic. But, it’s real life. Your boerenkool will look almost exactly like my pictures, so that’s a plus for you, right? 

p.s. You don’t have to be Dutch to make this dish. For Real.

Boerenkool Stamppot Recipe


  • 3 lbs potatoes (3 russet potatoes or 8-10 new potatoes) peeled & chopped 
  • 1 can of chopped kale (796ml)
  • 1 smoked sausage per person or 1 large rookwurst
  • 3 Tbsp butter
  • 2 Tbsp vinegar
  • Salt & Pepper to taste


  1. In a large pot, layer potatoes, un-drained can of kale, and sausage. Fill with water, and bring to a boil. Simmer for 20 minutes or until potatoes are cooked through.
  2. Drain water from pot, but retain 1 cup of cooking water.
  3. Remove sausages & set aside; mash together kale, butter, & vinegar. Add as much of the cooking liquid as needed to get a consistency that you like. Season with salt & pepper to taste.
  4. Serve hot with a sausage on each plate. Top with a little vinegar or mustard.

We linked up this post at Nolie’s Place Homemaker Monday Link Up! 

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Jenn vanOosten

I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.


  1. I want to try this!
    Do you think I could use fresh kale??

  2. This does sound quick and easy and healthy! We often do sausages so I should try them this way as I’m always looking for more kale recipes. I keep hearing it’s such a super food and we like it for the most part but I’m still learning how to serve it. Thanks for sharing!

  3. I’m of Dutch descent on both sides and our mother made this quite often. She was very creative and always added a gated Apple and an onion for a more sweet and sour taste and at the end of cooking and mashing it all together she cut up the smoked sausage into bite size pieces and added it together. I to this day make this a couple times every fall and winter. It’s totally amazing comfort food.

    • Wow, Gina, that’s really interesting! I have NEVER heard of adding apple & onion before – but then again, I’m also learning that it’s pretty common to add bacon to the top, and sometimes serve with gravy, too!

  4. I always cut the sausage up in bite size pieces (after cooked) and stir it through! and yes, fried bacon and the juice adds extra goodness

  5. We LOVE borenkool at our house!!!

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