Old Fashioned Dutch Farmer's 'Zuurkool Stamppot' (Stamped pot of Sauerkraut)

By Bram Hofland, Apeldoorn, The Netherlands

Ingredients

1 lbs sauerkraut
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

Directions

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

Put the sauerkraut 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 sauerkraut - before using - with water if you prefer a milder, not so sour tasting sauerkraut.)

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

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

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

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

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

Servings

Time to prepare

15 minutes. Cook Time: 20 minutes

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