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.
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.