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It's like heaven for me. The Dutch winter meals are my favourite. Last week I made kale hash, today I cooked Sauerkraut Hotchpotch and here's how it's made:
Ingredients
500 grams / 1.1 lbs sauerkraut- 1 kg / 2.2 lbs potatoes
- about 50 gram / 1 oz of raisins
- some warm milk (for the mashed potatoes)
- some cream (I use coffee cream for it, also for the mashed potatoes)
- butter or the drained fat of the bacon (for the mashed potatoes)
- some salt and pepper
- bacon (smoked, cut into small cubes)
- Dutch smoked sausage or Frankfurters (some use Polish sausage, don't know that one)
- Gravy
Method:
Peel potatoes (I use the ones that fall apart during cooking). Cook the potatoes until done. (I use a steamer insert in my pot, for sale at IKEA).
Rinse the sauerkraut thoroughly in a strainer. The pickle is used for conservation of the sauerkraut only. The sauerkraut will taste very sharp and salty when you leave it in. To make sure all the pickle is rinsed out I press all water out of the sauerkraut and put clean water into a pot. Cook the sauerkraut for about 15 minutes together with the raisins or if you like exotic: pineapple. In a frying pan fry the bacon until crisp.
Mash the potatoes using a potato masher. Add some warm milk and butter to make a smooth potato mash. It shouldn't be too thin. Make holes with a fork in the plastic of the sausage and microwave for about 1 minute.
Add the drained sauerkraut and the raisins. Add salt and pepper to taste. Serve with the bacon, gravy and the sausage.
Posted under Dutch Cuisine
This post was written by Inge on November 11, 2007
