Traditional Dutch sauerkraut mash

    55 min

    A very traditional recipe for potato and sauerkraut mash, but this version has added bacon, and pineapple. It's topped with breadcrumbs and cheese and baked until golden brown. Serve with smoked sausage.

    6 people made this

    Serves: 3 

    • 1kg potatoes
    • splash of milk
    • salt and pepper
    • knob of butter
    • 400g sauerkraut
    • 250g bacon, sliced
    • 1/2 tin pineapple cubes
    • 1 smoked sausage
    • 150g grated cheese
    • breadcrumbs for topping

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Boil potatoes in lightly salted water for 25 minutes, or until cooked through. Meanwhile, fry the bacon until crispy; drain and set aside.
    2. Preheat oven to 200 degrees C / Gas 5.
    3. Drain the potatoes and mash them with enough milk and a knob of butter to form a smooth puree. Season with salt and pepper. Stir in sauerkraut, cooked bacon and pineapple pieces. Transfer to a baking dish and sprinkle a mixture of grated cheese and breadcrumbs over the top of the mash. Bake for about 15 minutes, or until golden brown on top.
    4. Meanwhile, heat the sausage in a pot of hot (not boiling) water. Serve with the mash.

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