Sauerkraut and Potato Mash with Smoked Pork Sausage (Zuurkoolstamppot met rookworst)


Dutch cuisine is not known for its finesse, but more for hearty dishes like stamppot, potatoes and vegetables mashed together. One of the classic winter dishes is zuurkoolstamppot met rookworst, sauerkraut mashed with potatoes and served with smoked pork sausage. Sometimes other ingredients are added like apple, but here is the basic version. Some people say you should cook the potatoes and sauerkraut separately because the acid from the sauerkraut will make the potatoes cook more slowly and sauerkraut doesn’t need as long. Both are true, but not a big deal either. 



Serves 2

400 grams (.9 lb) sauerkraut 

500 grams (1.1 lb) potatoes 

1 smoked pork sausage, about 250 grams (.55 lb)

milk, butter, salt, pepper



Peel the potatoes, cut into chunks, put in a pot with the sauerkraut, and barely cover with water. Season with salt. 


Cover and bring to a boil. Reduce the heat so that it keeps boiling gently. Cook for 25 minutes. 


After 25 minutes, put the pork sausage on top. 


After 5 more minutes, the pork sausage will be warmed through. Check with a fork whether the potatoes are done. Cook for a few minutes longer if they need more time. 


Keep the sausage warm under the cover. 


Drain the water from the pot and add milk and butter to taste. 


Mash the potatoes and sauerkraut…


…to obtain potato puree mixed with sauerkraut. Taste and adjust the seasoning with salt and pepper. 


Slice the sausage and serve. 


Pasta with sundried tomatoes and olives is a hearty and simple dish with great depth of flavor.  


13 thoughts on “Sauerkraut and Potato Mash with Smoked Pork Sausage (Zuurkoolstamppot met rookworst)

  1. My Dutch acquaintances had steadfastly denied that there was such a thing as Dutch cuisine, but finally, after we’d become good friends, one of them broke down and cooked “Hete Blixen” (sp???) for me. I loved it. Hearty comfort food like this recipe!

    Liked by 1 person

  2. I grew up with zuurkool and boerenkool as hearty wintertime meals. Who can forget the childhood ritual of forming a volcano out of the kale and potato mix and using a ladle to make the crater on top to hold the gravy.
    Now that I’m much older I have adapted these meals to a CrockPot. Potatoes are prepared beforehand, boiled and coarsely mashed and the pork sausage fried in Hopjes-size pieces in a fry pan added to the potatoes. Either canned kale or canned zuurkool then gets stirred into this and cooks on low setting in the slow cooker for 1/2 day minimum. Mum used to make gravy out of the sausage drippings but I use packaged gravy mix. It’s common knowledge amongst the Dutch that these meals are tastier when re-heated the following day.


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