General
- Preparation time: 5 minutes
- Manual: 6 minutes
- Release: Quick
- Cooking time: 10 minutes
- Total: approximately 15 minutes, including "stamping"
- This meal calls for smoked sausage. The authentic stuff is here
- Zuurkool stamppot freezes very well.
- Many people eat this with sambal manis!
Ingredients
- 500 gram sauerkraut (the weight after draining)
- 500 gram peeled potatoes
- 150 ml of water
- stock cube
- 1 tbs butter
- pepper and salt
-
- 100 - 200 gram bacon, cut into cubes or small pieces
- optional: smoked sausage
- optional: 100 gram cheddar, cut in cubes
- optional: smoked sausage and mustards
- optional: cubed fresh or tinned pineapple
- optional: walnuts
Procedure
- Put the potatoes and the sauerkraut in the Instant pot. If you have a separate steaming basket, use it for the kale. Put the sausage on top, if using. Cook on high pressure for 6 minutes. Quick release.
- Fry the bacon. Set aside, including the bacon fat.
- Mash the potatoes, adding some extra salt and pepper to taste and the butter. If you need more liquid, add a bit of water or milk. Do not use too much liquid.
- Mix potato and sauerkraut and the bacon and and bacon fat using a big spoon. Taste, season again if necessary.
- Optional: mix in the cubed cheddar
- Optional: mix in the cubed pineapple
- Optional: mix in the walnuts