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Growing up in the Netherlands, meant we regularly ate stamppot. A stamppot is usually some kind of vegetable combined with potatoes, cooked and mashed together. You can think of countless variations to this theme and today I am sharing my favorite Dutch sauerkraut mash or zuurkoolstamppot. But if you love this kind of comfort food, be sure to check out the recipe for boerenkoolstamppot (kale mash), hutspot (carrot and onion mash) and snijbonenstamppot (runner bean mash)
Table of contents
Tip from Simone
While I love using potatoes for a good mash, I also sometimes switch things up for a lower carb version using celery root or celeriac. That is a great option in terms of flavor and just as easy as regular potatoes.
Recipe Ingredients
A few words about the ingredients I used in this delicious sauerkraut mash! Almost make sure to check the exact ingredients in the recipe card below.
- sauerkraut – that’s a no brainer of course. I like to use organic sauerkraut as that’s readily available here, but you can also make your own sauerkraut.
- celeriac/celery root – I opted for using celeriac for this particular zuurkoolstamppot. I love the earthy flavor of celeriac and it works great in any mash. If you prefer to use regular potatoes that’s a good option too. Use about 750 grams to 1 kilo of potatoes for a nice and creamy mash
- rookworst – I use a Dutch rookworst which is a smoked sausage. You can replace this with another kind of delicious smoked sausage
- pineapple – I love adding fruit to my food and while this might not be everyone’s preference, it is my absolute favorite when making sauerkraut mash. The pineapple can be replaced with regular apple or left out entirely if you don’t like fruit in your food.
- bacon – I love crunchy bits of bacon in this dish too, but you can replace this with a vegetarian alternative if you want to make this dish vegetarian instead
How To Make Sauerkraut Mash
Making this delicious zuurkool stamppot is pretty easy. Start by cleaning the celeriac (or potatoes), peel them and chop into smaller bits. Using a large pan add water and the celeriac cubes.
Bring to the boil and boil until the celeriac start to feel soft enough. This normally takes around 15 minutes but depends on how big you sliced your celeriac. I add the sauerkraut for the last couple of minutes to the pan. Once everything is warm and soft enough drain the celeriac and sauerkraut mash and place back inside the pan.
I place the pan back on the stove and steam it for a little bit so excess moisture can evaporate. Stay with it!
Now take a potato masher and mash the sauerkraut with the celeriac to a chunky mixture. You can make it as smooth as you want, I like mine to be chunky.
While the celeriac is cooking chop the pineapple into smaller pieces and fry the bacon till they are crispy. Drain on paper towel. Heat the rookworst according to package instructions.
Add the pineapple and the bacon to the pan. I like to also add the rendered bacon fat but that’s optional. I like it for added flavor. You can also add a bit of butter if you want it creamier. Serve the sauerkraut mash with the rookworst.
Storing Sauerkraut Mash
You can store the sauerkraut mash in an airtight container inside the fridge for about 2-3 days. You can also freeze it and keep it for up to three months. I’ve never actually frozen a rookworst, so not sure how that would work, but I guess it should be no problem.
FAQ Sauerkraut Mash (Zuurkoolstamppot)
Sauerkraut mash or zuurkoolstamppot is a traditional Dutch recipe using potatoes and sauerkraut. In this version I replaced the potatoes with celeriac (celery root) for a delicious variation.
Absolutely. If you want to go for a more traditional version you can replace the celeriac with potato. Use about 800-1000 gram of potatoes for 500 grams of sauerkraut.
No, you can simply add the contents of the package to the boiling water. The water will remove some of the acidity. If you want to retain that you can also briefly drain the sauerkraut and heat it in a separate skillet instead of adding it to the water.
Absolutely. I do that most of the time as it is much faster and more convenient.
Dutch Sauerkraut Mash
Ingredients
- 500 g organic sauerkraut
- 100 g diced bacon
- ½ fresh pineapple cut into small cubes
- 1 Dutch smoked sausage rookworst
- 800 g celeriac celery root/ about 1 piece
- Salt and black pepper to taste
Equipment
- Potato masher
Instructions
- Peel the celeriac and cut it into small cubes. Place in a large pot of lightly salted water and bring to a boil. Cook until the celeriac is almost tender. Add the sauerkraut during the last few minutes of cooking to heat it through.
- Meanwhile, heat the smoked sausage according to the package instructions.
- Cook the diced bacon in a skillet over medium heat until golden and crispy. Transfer to a plate lined with paper towels to drain, reserving the rendered bacon fat.
- Drain the celeriac and sauerkraut well. Using a potato masher, mash them together until combined but still slightly chunky.
- Stir in the crispy bacon, a little of the reserved bacon fat, and the pineapple cubes. Season with salt and black pepper to taste.
- Serve the sauerkraut mash warm with the smoked sausage on the side.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
