Peel the potatoes and slice in blocks

Boil the potatoes in water with a broth cube, until fork tender

cook the sausage for about 15 minutes in non boiling water

Remove the stems of the kale and finely slice the leaves

Cut the onion into half rings

To a dry pan add the bacon pieces and render down until crispy. Remove the bacon pieces.

Add half the mustard to the bacon fat together with 50 gr of butter, the honey, half the mustard, 150 ml of warm water, a broth cube and the rosemary. Let simmer until a little thickened.

Take a wok pan and add some oil followed by the onion and kale. stir fry until the kale is somewhat soft and ready to eat.

Drain the potatoes and mash them together with some butter, the other half of the mustard, a splash of milk, the creme fraiche, a little parmesan cheese, the nutmeg, cumin, turmeric, salt and pepper. When mashed together add the kale and onions and mash them into the potatoes.

Serve with the bacon pieces, smoked sausages and gravy.