Zuurkoolschotel (Dutch Sauerkraut Casserole)
Why this recipe works
- Balanced richness: Tangy sauerkraut cuts through the buttery mash and smoked sausage, keeping the casserole savoury rather than heavy.
- Creamy potato layer: Floury potatoes mash smoothly with butter and milk, creating a soft topping that contrasts with the cabbage and sausage.
- Hearty and familiar: The combination of potatoes, cabbage and sausage gives the dish a warming, filling quality suited to simple family dinners.
Get the most out of this recipe
Texture tips
- Let the potatoes steam dry: After draining, leave the potatoes for a couple of minutes so excess moisture escapes before mashing.
- Press the sauerkraut well: Removing excess brine helps the layers hold together and prevents the mash from becoming wet underneath.
Ingredient notes
- Use floury potatoes: Russet or another floury potato gives a lighter, smoother mash than waxy varieties.
- Choose fully cooked smoked sausage: A cooked smoked sausage can be sliced and layered directly; uncooked sausage should be cooked through before adding.
- Adjust the sauerkraut sharpness: If the sauerkraut tastes very sharp, pressing it well or briefly warming it before layering helps mellow the flavour.
Make-ahead tips
- Assemble ahead: The casserole can be assembled in advance, covered and refrigerated, then baked until piping hot throughout.
- Reheat gently: Reheat covered in a 180°C (355°F) oven until hot, adding a little milk if the mash seems dry.
- Freeze in portions: Cool completely before freezing, then defrost overnight in the fridge before reheating thoroughly.
Authenticity notes
- Dutch home-style casserole: Zuurkoolschotel is a practical baked version of the Dutch pairing of sauerkraut, potatoes and smoked sausage.
- Mustard on the side: Whole-grain or Dijon mustard adds the sharp, savoury finish that works naturally with smoked sausage and sauerkraut.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Peel the potatoes, cut into even chunks, and put into a large pot with cold water and 1 tsp of the salt.
- Bring to the boil, then simmer for 15 to 20 minutes until the potatoes are very tender. Drain well in a colander and let the steam escape for 2 minutes.
- Return the potatoes to the pot and mash until smooth. Add the butter, milk, black pepper, and the remaining 1 tsp salt, then mash again until fluffy and well combined.
- Tip the sauerkraut into a colander and press out excess liquid. Warm it in a saucepan over medium heat for 3 to 4 minutes, then stir in the whole-grain mustard.
- Slice the smoked sausage into thick rounds. In a baking dish, spread half the mash, then add the sauerkraut in an even layer and scatter over the sausage.
- Top with the remaining mash and smooth the surface. Bake for 20 to 25 minutes until piping hot throughout and lightly golden on top.
- Rest for 5 minutes before serving so the layers settle. Serve hot.
Recipe notes
Tips
- For a drier, fluffier mash, let the drained potatoes steam in the colander for a couple of minutes before mashing.
- If your smoked sausage is not fully cooked, simmer it gently in water until cooked through before slicing and layering.
- This dish contains dairy; if serving vulnerable groups, ensure the casserole is baked until piping hot throughout.
Substitutions
- Replace whole-grain mustard with Dijon mustard for a smoother, sharper mustard flavour.
- Replace whole milk with cooking cream for a richer mash.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 20 to 25 minutes until piping hot; add a splash of whole milk if the mash seems dry. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (25min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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