Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Sausage | 100g cooked | 301 |
| Potato | 1 medium (173g) baked | 161 |
| Oats | 1/2 cup dry (40g) | 154 |
| Oat | 1/2 cup dry (40g) | 154 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs kale
- 2 lbs potatoes
- 2 ounces crushed oats or porridge oats
- 6 large smoked sausage
- 6 ounces streaky bacon
- salt
- pepper
- nutmeg
- =
Directions
Clean the kale, strip off the stalk and vein together.
Chop roughly.
Peel and cube the potatoes.
Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
Add the cubed potatoes and the oats.
Prick the sausages, and place them on top of the mixture.
Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
Remove the sausages and bacon, and mash the potatoes and kale together.
Season as required, with salt, pepper, and nutmeg.
Replace the sausages and bacon, and serve with plenty of mustard.