Stumpot

Last updated Friday, December 4, 2009

Well, I’m married to a Dutchie...nothing wrong with that. But I, however, am NOT Dutch and didn’t grow up with the food and recipes my husband did. I love to make a meal that reminds him of his childhood, and I was fortunate enough to TRY and weasel his Dad’s stumpot recipe out of him before he passed. Whenever I would ask “What did you put in this Dad?” I would get a very vague response along the lines of “Oh well, I just threw in some potatoes, kale, onions, sausage...(he’d mumble off a couple more things that I couldn’t quite get) put it on the stove in water and forget about it for a while.” Well, it took me a couple times but I finally mastered (I think) the art of stumpot.

Everyone has their own preferences with stumpot, but for the most part, it consists of potatoes, cabbage and farmer’s sausage. Personalize this meal by adding whichever spices you like best! Geniet van (enjoy) !

INGREDIENTS

1 or 2 farmer’s sausage, sliced

3-4 medium potatoes, peeled and chopped

3-4 leafs of kale, finely chopped

1 medium onion, peeled and chopped

2 green onions, chopped

2 garlic cloves, minced

1 1/2 cups pot barley

2 tbsp salt (or desired)

1 tbsp pepper (or desired)

2 tbsp worcestershire sauce

a couple shakes of hot sauce (such as Frank’s or Tabasco)

DIRECTIONS

1.Prepare ingredients and place everything but sausage and seasoning in large pot. Cover with water and heat on medium-high heat.
2.Once water is boiling, reduce heat, cover and simmer for at least half an hour, or until water is absorbed.
3.When potatoes become soft, gently mash everything together. Add sausage, salt, pepper, Worcestershire and hot sauce, stir well. Simmer for another ten minutes, be careful not to burn!
4.Serve with butter, salt, pepper and vinegar.

Serves 4

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