Stamppot Zuurkool

Name: Stamppot Zuurkool
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 lbs russet potatoes, peeled, quartered; 1 lb sauerkraut (drained); 1 lb smoked sausage (for rookworst); 1 medium yellow onion, finely diced; 1/4 cup unsalted butter; 1/2 cup whole milk, warmed; 1/2 tsp salt; 1/4 tsp ground black pepper

Dutch mashed potatoes folded with tangy sauerkraut and softened onion, served with smoked sausage that simmers in the kraut. It is the classic cold-weather stamppot for a Dutch winter supper.

55 minEasyServes 4650 cal/serving

DutchDinnerStovetopStandard

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Ingredients

2 lbs russet potatoes, peeled, quartered
1 lb sauerkraut (drained)
1 lb smoked sausage (for rookworst)
1 medium yellow onion, finely diced
1/4 cup unsalted butter
1/2 cup whole milk, warmed
1/2 tsp salt
1/4 tsp ground black pepper

Instructions

1

Boil 2 lbs peeled, quartered russet potatoes in salted water for about 20 minutes, until a fork slides in easily. Drain well.
2

Put 1 lb sauerkraut (drained) and 1 lb smoked sausage (for rookworst) in a pot. Cover and simmer over low heat for 25 minutes. Check the sausage with an instant-read thermometer; it should reach 160F.
3

Melt 1/4 cup unsalted butter in a skillet over medium heat. Cook 1 medium finely diced yellow onion until soft and golden, about 8 minutes.
4

Mash the hot potatoes with 1/2 cup warmed whole milk, the cooked onion and its butter, 1/2 tsp salt, and 1/4 tsp ground black pepper.
5

Lift the sauerkraut out of its pot, chop it coarsely, and fold it into the mash.
6

Slice the sausage and arrange it over the stamppot. Serve hot.

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Questions

What is Stamppot Zuurkool?

Dutch mashed potatoes folded with tangy sauerkraut and softened onion, served with smoked sausage that simmers in the kraut. It is the classic cold-weather stamppot for a Dutch winter supper. This reference files it under Dutch dinner: made on the stovetop, rated easy and about 55 minutes start to finish.

How much time should I plan for Stamppot Zuurkool?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 2 (25 minutes): "Cover and simmer over low heat for 25 minutes."

What internal temperature should Stamppot Zuurkool reach?

For Stamppot Zuurkool, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Can I make Stamppot Zuurkool dairy-free?

Yes. The dairy in Stamppot Zuurkool is 1/4 cup unsalted butter, 1/2 cup whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How do I store and reheat Stamppot Zuurkool?

Refrigerate what is left of Stamppot Zuurkool within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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