This dish is one of the most typical Dutch Cuisine recipes: ‘Stamppot Zuurkool’ [translated: mashed potatoes & sauerkraut]! For this recipe I used fresh Sauerkraut of Kouchi Jars. Kouchi Jars is a Dutch start-up, which is focusing on the production of fermented food items. Besides this sauerkraut, they also make Kimchi, fermented Red Cabbage and fermented Cherry Tomatoes. So delicious!
In the traditional way: served with our beloved Dutch Smoked Sausage and cooked Bacon.
Check #Fermented for more recipes with fermented products!
‘Stamppot Zuurkool’
Equipment
- Potato Masher
- Cooking Pot
Ingredients
- 800 gram Potatoes like Russets
- 300 gram Sauerkraut
- 50 gram Butter
- 150 ml Milk
- 200 gram Bacon
- 1 Bay Leaf
- 5 Pepper Corns
- 2 tbsp Raisins
Serve with..
- Mustard like 'Groninger' or 'Zaanse' mustard
- 1 Dutch Smoked Sausage
Instructions
Let's cook the Bacon
- Add about a liter of water, the bacon, bay leaf and peppercorns to the cooking pot. Bring this to a boil and let it cook for 1,5 hours.
In the Meantime..
- Clean and peel the potatoes, whereafter you can cut them in even sizes. You can also drain the sauerkraut, and soak the raisins in lukewarm water.
After 1,5 hours..
- Time to add the potatoes to the cooking pot. Let these cook for 10 minutes, add the sauerkraut and cook for another 20 minutes.
- Meanwhile, you can cook or heat up the Dutch Smoked Sausage. Depending on the brand and variety, you can use the microwave or cook the sausage in the cooking pot.
Mashing it all
- First of all, let's take the, now cooked, piece of bacon and cut it in even cubes.
- Drain the potatoes & sauerkraut and remove the peppercorns & bay leaf. Return the potatoes and sauerkraut to the pan and add salt, pepper, milk & butter. Use a potato masher to mash all the ingredients. Once mashed, you can add the bacon and raisins.
Serve with..
- Serve the potato mash with Dutch Smoked Sausage and spicy mustard.