Stamppot Zuurkool (Dutch Sauerkraut and Potato Mash)

• 1.2 kg Yukon Gold potato
• 2 tsp Fine sea salt
• 2 Bay leaves
• 500 g Smoked sausage, fully cooked
• 500 g Sauerkraut, drained
• 200 ml Whole milk
• 80 g Unsalted butter
• ½ tsp Black pepper
• 2 tbsp Dijon mustard

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, then add 1 1/2 tsp of the fine sea salt and the bay leaves. Bring to the boil, then simmer for 15 to 18 minutes until the potatoes are very tender.
2. While the potatoes cook, warm the smoked sausage gently in a saucepan of barely simmering water until hot all the way through. Keep the water below a boil so the sausage does not split. Lift out and keep warm.
3. Drain the potatoes well in a colander and discard the bay leaves. Return the potatoes to the hot pot and set over a low heat for 30 to 60 seconds, shaking the pot, to steam off excess moisture. Take off the heat.
4. Warm the sauerkraut with the whole milk and unsalted butter in the pot over a low heat until the butter melts and everything is just hot. Add the potatoes back in and mash to a rustic texture. Season with the remaining fine sea salt and the black pepper.
5. Slice the smoked sausage and serve alongside the stamppot. Spoon over the Dijon mustard, or serve it at the table for dipping. Eat straight away while the mash is piping hot.

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