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Authentic Version
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In a large pot place the potatos to cover the bottom, next layer an onion and the kale.
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Make sure the kale is fairly finely chopped.
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Next layer on top the coils of a good smoked pork sausage.
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Put water in the bottom (to almost cover the potatos) and set on the stove to boil.
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Cook until the potatoes are fork tender (about 30 minutes)
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While this is cooking dice about 1/2 a pound of bacon and fry that until crispy.
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When the potatoes are cooked remove the sausage from the top of the pan and cut into 3 to 4 inch chunks.
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Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal.
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Mash the entire mixture together so it looks like slightly lumpy mashed potatoes.
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Use a masher - not a blender or hand mixer - you want a rustic consistency.
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My mother always adds some vinegar before mashing (about a tablespoon).
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You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty.
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Serve with the sausage on the side.
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Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top.
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Alternate Version
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Peel, cook, and mash potatoes.
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At the same time, chop kale finely, cook until tender.
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Dice and cook sausage.
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Put kale into a blender with enough of the cooking water to make a thick slurry.
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When done, add to the mashed potatoes.
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Add cooked sausage.
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Add butter.
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Salt and pepper to taste.
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Mix well and serve piping hot.
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NOTES: For a more festive apprearance, put into a cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with paprika.
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Place in medium oven until cheese melts and begins to brown.
