Name: Dutch sauerkraut and potato dish (Zuurkoolstamppot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 500g potatoes; 250g sauerkraut; (soya) milk; Margarine or butter; (vegetarian) sausage; Gravy

Another one of my favourite Dutch recipes. I make my own sauerkraut, but back in the Netherlands you could buy fresh sauerkraut from a fermentation bin. I doubt if you still can though... If you don't use all the sauerkraut, just keep it in the fridge and it will last for ages.

Preparation

Peel and cut the potatoes. Boil them in plenty of water until cooked. Mash using the (soya) milk and a little bit of the margarine or butter to make it smooth.

Next stir in the sauerkraut and heat everything until piping hot.

(For a milder flavour, you can rinse the sauerkraut first under running water, but you’ll lose some of those beneficial lactic acid bacteria)

Serve with sausage of your choice and gravy (the Dutch have it with smoked sausage)

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.