Zuurkoolschotel Met Rookworst (Dutch Sauerkraut Casserole with Smoked Sausage)
Why this recipe works
- Balanced tang: Sauerkraut cuts through the buttery mash, keeping the casserole bright rather than heavy.
- Hearty and satisfying: Creamy potatoes, smoky sausage and warm sauerkraut create a filling one-dish dinner.
- Simple assembly: The main components are cooked separately, then layered and baked, making the final dish easy to control.
Get the most out of this recipe
Ingredient notes
- Use a fully cooked smoked sausage: Rookworst or another fully cooked smoked sausage works best, as it only needs heating through before slicing.
- Manage the sauerkraut sharpness: If the sauerkraut tastes very sharp, drain it well and cook it gently with the onion to mellow the acidity.
- Choose potatoes suited to mashing: Yukon Gold potatoes give a smooth, buttery mash that holds its shape well in the casserole.
Texture tips
- Avoid a watery middle: Let excess moisture steam off the sauerkraut before layering so the mash stays fluffy rather than loose.
- Keep the mash light: Dry the drained potatoes briefly in the hot pot and use warm milk so the mash stays smooth and soft.
- Let it rest before serving: A short rest after baking helps the layers settle, making the casserole easier to portion neatly.
Make-ahead tips
- Prepare the components ahead: The mash, sauerkraut mixture and warmed sausage can be prepared in advance, then layered shortly before baking.
- Reheat gently: Reheat covered in a 180°C (355°F) oven until piping hot, then uncover briefly to refresh the top.
- Freeze in portions: Cool completely before freezing portions, then thaw overnight in the fridge before reheating.
Authenticity notes
- Dutch home-style comfort food: The combination of potatoes, sauerkraut and smoked sausage is a familiar Dutch cold-weather pairing.
- Layered rather than mixed: Unlike stamppot, where vegetables are mashed through the potatoes, this version keeps the sauerkraut and mash in distinct layers.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Peel the potatoes and cut into even chunks.
- Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
- Meanwhile, peel and finely chop the onion. Melt 20 g of the unsalted butter in a saucepan over medium heat and cook the onion for 6 to 8 minutes until soft and lightly golden.
- Add the sauerkraut to the onion and cook for 5 minutes, stirring, until hot and the excess moisture has steamed off. Season with the remaining 1 tsp fine sea salt and the black pepper.
- Warm the smoked sausage in a saucepan of gently simmering water for 8 to 10 minutes, or according to the packet, until heated through. Lift out and slice into thick rounds.
- Drain the potatoes well and return them to the hot pot for 1 minute to dry out. Heat the whole milk until steaming, then mash the potatoes with the remaining 60 g unsalted butter and the hot milk until smooth.
- Spread half the mash in a baking dish, then spoon over the sauerkraut mixture. Top with the remaining mash and arrange the sliced smoked sausage over the top, pressing it in lightly.
- Bake for 18 to 22 minutes until piping hot and lightly golden on top. Rest for 5 minutes before serving so it slices neatly.
Recipe notes
Tips
- Drain the sauerkraut well and cook it briefly with the onion to avoid a watery casserole.
- Warm the whole milk before mashing so the potatoes stay fluffy and smooth.
- If serving to anyone vulnerable, make sure the smoked sausage is heated until piping hot throughout.
Substitutions
- Replace whole milk with lactose-free milk for a similar richness.
- Replace unsalted butter with cultured butter for a slightly tangier mash.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven, covered, for 20 to 25 minutes until piping hot; uncover for the last 5 minutes to re-crisp the top. Freeze portions for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (25min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk
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