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Home Zuurkoolstamppot met spekjes en mosterd

Stamppot Winter Comfort food Dutch Sauerkraut Quick

Sauerkraut stamppot is one of those dishes that instantly feels like home. Crispy fried bacon lardons, sauerkraut mixed through the mash and a spoonful of coarse mustard for bite. You fry the lardons until nicely crisp in a braiser, so all the fat and flavour are absorbed. Simple, no-nonsense and reliably good every time.

Recipe

Sauerkraut stamppot with bacon lardons and mustard

A classic sauerkraut stamppot that you can elevate with a good braiser. Crispy bacon lardons, creamy potato and a generous spoonful of mustard make this the ultimate winter meal.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Braiser
Large pot
Potato masher
Sharp knife
Cutting board
Measuring cup

Ingredients

1 kg floury potatoes
500 g sauerkraut (drained)
200 g smoked bacon lardons
50 g butter
100 ml whole milk (warm)
2 tbsp wholegrain mustard
Salt and freshly ground pepper to taste

How to make sauerkraut stamppot with bacon lardons and mustard?

Peel the potatoes and cut them into even pieces. Boil them in plenty of salted water until tender, about 20 minutes.
Heat the braiser over medium heat. Fry the bacon lardons without adding extra fat for 5 to 7 minutes until crispy. Remove them from the pan and drain on kitchen paper.
Add the sauerkraut to the braiser with the remaining bacon fat. Stir well and let the sauerkraut warm through on low heat for 5 minutes. Season with pepper.
Drain the potatoes. Add the butter and the warmed milk and roughly mash everything. Then add the warm sauerkraut and mix well.
Stir the wholegrain mustard through the stamppot. Taste and adjust seasoning with salt and pepper if needed.
Spoon the stamppot into deep plates. Scatter the crispy bacon lardons on top and make a little well in the centre for a knob of butter or a splash of sauce of your choice. Serve immediately.

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A good braiser is truly indispensable for this recipe. The thick base distributes heat evenly, so the bacon lardons crisp up uniformly and the sauerkraut can warm through gently without burning. You can taste that in every bite.

Want the stamppot a little spicier? Add a teaspoon of sambal or a pinch of smoked paprika to the sauerkraut while it warms. Delicious with a smoked sausage or a fried egg on top.

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