Paprika Sausages with Kale Mashed Potatoes

Paprika Sausages with Kale Mashed Potatoes
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 pounds yellow-fleshed potatoes, such as yukon gold
  • 1/2 bunch kale, stems discarded and leaves chopped
  • 3/4 pound ground beef
  • 3/4 pound ground lamb
  • 3 cloves garlic, finely chopped
  • 2 tablespoons finely chopped onion
  • 2 teaspoons smoked paprika
  • Salt and pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup plain yogurt, at room temperature


In a large saucepan, place the potatoes in enough cold water to cover by 2 inches. Bring to a boil and cook until fork-tender, about 25 minutes. Using a slotted spoon, transfer the potatoes to a bowl and coarsely mash; cover to keep warm. Add the kale to the boiling water and cook until bright green and limp, about 2 minutes; drain.

Meanwhile, in a medium bowl, combine the beef, lamb, two-thirds of the garlic, the onion and paprika; season with salt and pepper. Divide into 4 equal portions. Form each portion into 2 logs, for a total of 8 sausages.

In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Add the sausages and brown on all sides until cooked through, about 10 minutes.

In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining one-third chopped garlic and cook until fragrant, about 1 minute. Add the kale and cook, stirring occasionally, until softened, about 5 minutes. Add to the mashed potatoes and stir in the yogurt; season with salt and pepper. Serve with the sausages.