Servings: 10

For the Ham Hock Stock: subheading: For the Ham Hock Stock:
4 Ham Hocks (smoked) 4 Ham Hocks (smoked)
1 Carrot (chopped) 1 Carrot (chopped)
1 Yellow Onion (quartered) 1 Yellow Onion (quartered)
2 Bay Leaves 2 Bay Leaves
1 tsp. Peppercorns 1 tsp. Peppercorns
1 Gal. Water 1 Gal. Water
For the Stamppot: subheading: For the Stamppot:
2 Lbs. Idaho Potatoes (peeled and diced) 2 Lbs. Idaho Potatoes (peeled and diced)
1 Lb. Butternut Squash (peeled and diced) 1 Lb. Butternut Squash (peeled and diced)
½ Lb. Sweet Potatoes (peeled and diced) ½ Lb. Sweet Potatoes (peeled and diced)
3 Carrots (peeled and diced) 3 Carrots (peeled and diced)
2 Parsnips (peeled and diced) 2 Parsnips (peeled and diced)
1 Turnip (peeled and diced) 1 Turnip (peeled and diced)
1 White Onion (peeled and diced) 1 White Onion (peeled and diced)
2 Leeks (peeled and diced) 2 Leeks (peeled and diced)
1 Lb. Kale (chopped) 1 Lb. Kale (chopped)
32 oz. Ham Hock Stock 32 oz. Ham Hock Stock
½ Cu. Unsalted Butter ½ Cu. Unsalted Butter
1½ Lbs. Smoked Sausage 1½ Lbs. Smoked Sausage
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper

For the Ham Hock Stock: subheading: For the Ham Hock Stock:
Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface.
For the Stammpot: subheading: For the Stammpot:
Toss all into a large heavy-bottomed stock pot and then pour in the Ham Hock Stock, add water if need to bring the level up to barely cover the vegetables. Bring to a boil over medium-high heat, then reduce the heat and allow to simmer partially covered till vegetables are tender. About 20 minutes.
Meanwhile, cook the smoked sausage until browned and cooked through.
Drain the vegetables well, then mash, with the butter. Season with salt and pepper. Serve with sliced smoked sausage and a knob of butter.