Name: Seared Sausage with Dutch-Style Potato Kale Mash & Dijon Yogurt Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 1 ½ bunches kale; 3 leeks; ¾ cup plain Greek yogurt; 6 pork sausages; 177 ml whole milk; 6 medium yellow potatoes; black pepper; butter, unsalted; Dijon mustard; honey; nutmeg, ground; salt; white wine vinegar

Seared Sausage with Dutch-Style Potato Kale Mash & Dijon Yogurt SauceSeared Sausage with Dutch-Style Potato Kale Mash & Dijon Yogurt Sauce — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 cloves garlic

1 ½ bunches kale

3 leeks

¾ cup plain Greek yogurt

6 pork sausages

177 ml whole milk

6 medium yellow potatoes

black pepper

butter, unsalted

Dijon mustard

honey

nutmeg, ground

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Peel and medium dice potatoes. Place in a large pot and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until soft, 10-12 minutes.

Meanwhile fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Place in a large bowl and set aside.

Trim off root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces.

Peel and mince garlic.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Add leek, garlic, and salt; cook, stirring frequently, until starting to soften, 3-4 minutes.

Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until tender, 2-3 minutes more. Return sautéed veggies to the bowl. (Reserve the skillet for the next step.)

Return the skillet to medium-high heat, add more butter, and swirl to coat the bottom. Add sausages and cook, turning occasionally, until cooked through, 12-15 minutes. Remove from heat.

When the potatoes are done, drain in a colander and return to the pot. Add milk, butter, and spices; using a potato masher, mash until smooth.

Add sautéed veggies to the pot with the mashed potatoes and stir to combine. Cover to keep warm and set aside.

Place yogurt, Dijon, vinegar, honey, salt, and pepper in a small bowl. Stir to combine the sauce.

To serve, divide sausages and potato-kale mash between plates. Drizzle with Dijon yogurt sauce and enjoy!

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