Dutch Zuurkoolstamppot with Rookworst

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Put potatoes in a pot, spread sauerkraut over them, add a little water, cover, and simmer 20–25 minutes.

Ingredients quick view

1.5 kg floury potatoes, peeled

500 g sauerkraut, lightly drained

1 Dutch rookworst

150 ml warm milk

50 g butter

1 tart apple, diced (optional)

100 g bacon lardons (optional)

1 tbsp mustard

Black pepper

Do not rinse away all the sauerkraut flavor.

Drain well before mashing.

Apple balances the acidity without making the dish sweet.

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