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Zuurkoolstamppot met Spek (Sauerkraut & Potato Mash with Bacon)


Zuurkoolstamppot met Spek (Sauerkraut & Potato Mash with Bacon)

Zuurkoolstamppot met Spek (Sauerkraut & Potato Mash with Bacon)

Photo © Karin Engelbrecht
If I want to treat my husband and step-son, I make stamppot, possibly the ultimate man-food. Mind you, even my weight-obsessed step-daughter loves it! This sauerkraut hotchpotch is often served with rookworst, but I usually leave that out because the recipe already includes bacon. The Dutch traditionally enjoy stamppotten like zuurkoolstamppot as a main meal, but it could also be served as a side dish with pork, beef or game meats.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 as a main, 8 as a side.


  • 3.3 lb floury potatoes (1.5 kg)
  • 3/4 lb lean unsmoked cured bacon/zuurkoolspek (350 g)
  • 1 3/4 lb sauerkraut (750 g)
  • 2 cups milk (475 ml)
  • 2 tbsp butter
  • Salt & pepper, to taste
  • 1 cup celery leaf (selderieblad, see TIPS), to taste (40 g)


Peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes for 20 minutes in salted water.

Fry the bacon in a frying pan, until just crispy. Drain on kitchen paper.

Add the sauerkraut to the bacon fat and allow to warm through.

Warm milk in a small saucepan.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the boiled milk and butter. Season to taste.

Mix the sauerkraut through the mashed potato. Crumble the bacon and finely chopped celery leaves over the dish, mix again, and serve hot.


  • Celery leaf is commonly used as a herb here in Holland (it is called selderieblad and is available in the herb section of most supermarkets). If it's hard to find where you live, simply buy a bunch of stick celery and use the tender interior leaves. It won't be quite as green, but it will taste pretty much the same.
  • Zuurkoolspek is a type of bacon made from pork belly that has been cured in a salt brine. If you can't find it, ask your butcher to recommend something similar.
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