by Kelly J. Larson
Stamppot Zuurkool is beloved, down-home cooking to the Dutch. The dish consists of lekker (delicious) mashed potatoes mixed with sauerkraut, then is typically served with smoked sausage and has become a Larson family favorite over the past three decades since I lived in the Netherlands.
Prepare mashed potatoes any way you choose, then smash in sauerkraut and heat it through before serving with sautéed smoked sausage on the side. This tangy meal is about as easy as it can get to put dinner on the table.
Stamppot Zuurkool (Mashed Potatoes with Sauerkraut)
- 6 medium sized potatoes
- water
- salt
- pepper
- pinch of nutmeg
- butter, cream cheese, milk or heavy cream
- canned sauerkraut
- 1 link smoked sausage, prepare into bite- sized cuts
Peel potatoes if desired, then cut into chunks. Cover with water in a pan, adding salt. Bring to boil and cook until tender. Drain water, then mash potatoes. Add butter, cream cheese, milk or heavy cream or a combination of any, as desired.
Drain sauerkraut, then add to potatoes, mashing together well. Bavarian style from Germany is a bit more sweet. Red or purple or standard canned sauerkraut that can be found in most American grocery stores all work well.
Continue to taste and add salt, pepper and butter as needed. Heat thoroughly.
While the potatoes and sauerkraut are heating, sautée smoked sausage in a separate skillet. Serve stamppot zuurkool with hot sausage. Eét smakkelijk!
There is a lot of flexibility in what tastes just right, depending on the sauerkraut you use combined with personal preferences.
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