Dutch
Zuurkoolstamppot
A Dutch winter stamppot of floury potatoes mashed with tangy zuurkool, smoky spekjes, and warm rookworst. It is hearty, sharp, and comforting, especially with a spoonful of mustard on the side.
Ingredients
- Floury potatoes, peeled and cut into even chunks600g
- Zuurkool, lightly drained, not rinsed300g
- Smoked rookworst1 sausage, about 250g
- Smoked bacon lardons75g
- Whole milk100ml
- Unsalted butter25g
- Bay leaf1
- Juniper berries, lightly crushed4
- Saltto taste
- White pepperto taste
- Dutch mustard, for serving2 tsp
Method
- Put the potatoes in a large pan, add enough cold water to just cover them, and season lightly with salt.
- Spread the zuurkool over the potatoes and tuck in the bay leaf and crushed juniper berries.
- Bring to a boil, then reduce to a steady simmer and cook for 20 to 25 minutes, until the potatoes are very tender.
- Meanwhile, warm the rookworst according to its type: keep packaged rookworst in hot, not boiling, water for about 15 minutes, or lay butcher's rookworst on top of the stamppot pan for the last 15 minutes of cooking.
- Fry the bacon lardons in a dry frying pan over medium heat until browned and crisp, then set aside with the rendered fat.
- Warm the milk with the butter in a small pan or microwave until the butter has melted.
- Remove the bay leaf and juniper berries from the pan, then drain the potatoes and zuurkool, reserving a little cooking liquid.
- Mash the potatoes and zuurkool together with the warm milk and butter until rustic and creamy, adding a splash of reserved cooking liquid if needed.
- Fold in the fried bacon and its fat, then season with white pepper and a little salt only if needed.
- Slice the warm rookworst and serve it over the zuurkoolstamppot with Dutch mustard on the side.
Common questions
Can I substitute the rookworst or bacon lardons in zuurkoolstamppot?
Yes. If you can’t find rookworst, use another smoked sausage, kielbasa, or even a good-quality bratwurst warmed gently. For the bacon lardons, smoked pancetta or diced smoked bacon works well; keep the smoky, salty flavor.
When should I add the zuurkool so it doesn’t turn mushy?
Spread it over the potatoes from the start, as in the method. That lets everything cook together and the potatoes absorb the sour cabbage flavor. Drain well at the end, but don’t rinse the sauerkraut first.
What’s the most common mistake when making stamppot?
Overwatering or overmashing. Add only enough water to just cover the potatoes, then drain well and mash with a little reserved cooking liquid as needed. Stop mashing once it’s cohesive; overworking can make it gluey.
How do I store and reheat leftovers?
Cool quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or water, covered, over low heat or in the microwave. Add the sausage fresh or rewarm separately to avoid drying it out.
What’s the best way to serve zuurkoolstamppot?
Serve it hot with the browned bacon and rendered fat stirred through or spooned on top, plus sliced rookworst. A sharp Dutch mustard on the side is classic. If it seems thick, loosen it with a little hot milk or cooking liquid.