Old Fashioned Dutch Farmer’s ‘Zuurkool Stamppot’ (Stamped pot of Frank’s kraut)

By The Krautfather  

September 27, 2012

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: N/A


1 lbs Frank's Kraut

1.5 lbs (floury cooking) patatoes

0.5 lbs salted (or smoked) bacon cut into 1/4 inch cubes

1 Dutch 'Rookworst' (Smoked Dutch Sausage) or other smoked pork sausage

(Original 'Unox Rookworst' can be ordered at : http://www.hollandbymail.nl/specialtieslist.html)

5 crushed juniper berries

5 crushed peppercorns

2 bay leaves

1/2 tablespoon of salt (or to taste)

1 or 2 sourish apples cored and cut into 1/2 inch cubes

butter to taste


1Fry bacon in about 1 tablespoon of butter until crispy. Be sure to save the bacon/butter fat!

2Put the Frank's Kraut in a pan and add enough water to cover. Add salt, juniper berries, crushed peppercorns and bay leaves. Boil for about 15 minutes. Remove peppercorns, juniper berries and bay leaves. (Rinse the Frank's Kraut - before using - with water if you prefer a milder, not so sour tasting Frank's Kraut.)

3Peel and cook patatoes together with the apple pieces for about 20 minutes or until done. Drain off water.

4Heat 'Rookworst' for about 15 minutes in very hot, almost boiling, water. If another local sort of sausage is used, prepare as usual.

5Mash the cooked patatoes. Add the bacon/butter drippings. Add the Frank's Kraut and mix this (with a masher or large spoon) thoroughly and evenly through the mashed patatoes.

6Cut the hot 'rookworst' or other sausage into 3/8 inch slices.

7Put 'Stamppot' on plates and cover (very generously) with butter.


Nutrition Facts

Serving Size4

3 Reviews


June 21, 2017

This recipe is easy &tasty. Just like you’re at a restaurant.


June 21, 2017

A great recipe that can be adapted easily. We like it


June 21, 2017

Tough but tasty. totally recommended!

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