Instructions
- ❗ Heat the smoked sausage in hot (not boiling) water according to the instructions on the packaging.
- Peel the sweet potato, cut into cubes and cook in plenty of water for approximately 15–20 minutes until tender.
- Blanch the kale briefly in boiling water or cook together with the sweet potato for the last 5 minutes.
- Drain and mash with a potato masher to a coarse mash.
- Add the butter and a splash of warm milk and mash to a smooth stamppot.
- Fry the bacon lardons in a frying pan until crispy and drain briefly on kitchen paper.
- Stir the bacon lardons through the mash and season with salt and pepper.
- Serve the mash with the warm smoked sausage.