Sauerkraut with mashed potatoes

Ingredients

• 1 kgstarchy potatoes
• 500 gsauerkraut, jarred or fresh
• 2smoked sausages
• 100 mlwhole milk, warm
• 50 gbutter
• to tastesalt and freshly ground black pepper
• a pinchnutmeg
• 1bay leaf (optional)
• a splashapple juice or water, for the sauerkraut

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes and cut them into even pieces. Put them in a large pan, cover with water and add a generous pinch of salt. Bring to the boil over high heat, then reduce the heat and simmer gently for 20–25 minutes, until tender.

2. 2

   Warm the sausages

   Meanwhile, place the smoked sausages in a separate pan and add just enough warm water to cover them. Warm gently over low heat for 20 minutes; do not let the water boil, so the casings stay intact.

3. 3

   Heat the sauerkraut

   Drain the sauerkraut and put it in a small pan. Add a splash of water or apple juice and warm over low heat, stirring occasionally. Season with pepper, a pinch of nutmeg and, if you like, a bay leaf.

4. 4

   Mash the potatoes

   Drain the potatoes and let them steam briefly. Mash with a potato masher, gradually adding the butter and warm milk until the mash is light and smooth. Season with salt and pepper.

5. 5

   Plate and serve

   Spoon the mashed potatoes onto plates and serve the warm sauerkraut alongside or on top. Slice the smoked sausages and arrange them alongside. Serve immediately.

What is sauerkraut with mashed potatoes?

This Dutch-style plate brings together mashed potatoes, fermented cabbage and smoked sausage. Sauerkraut is a familiar ingredient across parts of northern and central Europe, and its sharp, savoury flavour pairs naturally with mild potato and smoky meat.

Here, the potatoes are enriched with butter and warm milk, while the sauerkraut is simply warmed with a little liquid and seasoning. Keeping the components distinct lets you combine them to taste at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 23g protein, 82g carbs, 28g fat.

Most of the carbohydrates come from the potatoes, while butter and whole milk contribute much of the fat. The smoked sausages provide most of the protein, and the sauerkraut and sausages can contribute a notable share of the sodium. Serve with extra greens or vegetables to add variety to the plate.

Choosing the potatoes and sauerkraut

Starchy potatoes: these break down readily when mashed and help make a soft, fluffy base. Cut them into even pieces so they cook at roughly the same rate.

Sauerkraut: jarred or fresh both work; drain it before warming so the finished dish is not watery. A splash of apple juice adds a gentle fruitiness, while water keeps the cabbage's tang in focus.

Keep the sausage gently warm

Low heat: the sausages warm in water for 20 minutes without boiling. A quiet warm-up helps keep the casings intact, as the method intends.

Timing: start the sausages while the potatoes simmer, then heat the sauerkraut as the potatoes finish. This brings the three parts together warm for serving.

Get smooth, light mash

Steam-dry: after draining, leave the potatoes briefly so excess moisture can escape. This helps the mash stay fluffy rather than watery.

Warm dairy: add the warm milk and butter gradually as you mash. Stop when the texture is light and smooth, then adjust the salt and pepper.

Balance the tang and richness

Sauerkraut brings a sharp, savoury contrast to the buttery potatoes, while smoked sausage adds a richer, smoky note. Taste the cabbage after warming and season it lightly, since sauerkraut can already be salty.

Serve the cabbage on top of the mash or alongside it, and slice the sausage for easy portions. A simple green salad or steamed vegetables make a fresh accompaniment.

Serving and portioning

The recipe serves four, with the potatoes forming the bulk of each plate. Divide the sausages and sauerkraut evenly, then let everyone choose how much cabbage to mix into the mash.

For a balanced plate, serve a generous portion of sauerkraut and add a green vegetable alongside. The sausage and butter make the meal more substantial, so the vegetable adds variety without changing the main preparation.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they become tender together.
• Warm the milk before adding it to the mash for a smoother result.
• Keep the sausage water below a boil to help prevent the casings from splitting.
• Taste the sauerkraut before adding salt, as it may already be salty.
• Add the milk and butter a little at a time so you can control the mash's texture.

Variations

• Use extra apple juice: warm the sauerkraut with a little more juice for a fruitier note.
• Add onion: soften finely sliced onion before stirring it into the warmed sauerkraut.
• Try a different sausage: use another smoked sausage if the usual kind is unavailable.
• Add mustard: serve a little mustard at the table for a sharper accompaniment.
• Finish with herbs: scatter chopped parsley over the mash just before serving.

Common mistakes to avoid

• Boiling the sausage: the casing may split; warm it gently in water that does not boil.
• Uneven potato pieces: they cook at different speeds; cut them to a similar size.
• Watery mash: excess moisture can make it loose; let the drained potatoes steam briefly.
• Adding cold milk: it can cool the potatoes; warm the milk before mashing.
• Over-seasoning the cabbage: sauerkraut may be salty already; taste it before adding salt.

How to store

Refrigerate leftover potatoes, sauerkraut and sausage in separate covered containers and use within 3 days. Reheat until piping hot, adding a small splash of milk to loosen the mash if needed.

Frequently asked questions