Sauerkraut stamppot with bacon lardons and mustard

Ingredients

• 1 kgfloury potatoes
• 500 gsauerkraut, drained
• 200 gsmoked bacon lardons
• 50 gbutter
• 100 mlwhole milk, warmed
• 2 tbspwholegrain mustard
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into even pieces. Boil in plenty of salted water for about 20 minutes, or until tender.

2. 2

   Crisp the bacon

   Heat the braiser over a medium heat. Fry the bacon lardons without extra fat for 5–7 minutes, until crisp. Lift them out and drain on kitchen paper.

3. 3

   Warm the sauerkraut

   Add the sauerkraut to the braiser, using the bacon fat left in the pan. Stir, then warm over a low heat for 5 minutes. Season with pepper.

4. 4

   Mash the potatoes

   Drain the potatoes. Add the butter and warmed milk, then roughly mash them together. Add the warm sauerkraut and mix well.

5. 5

   Stir in mustard

   Mix the wholegrain mustard through the stamppot. Taste and add salt and pepper if needed.

6. 6

   Serve with bacon

   Spoon the stamppot into deep plates and scatter the crisp bacon over the top. Make a small well in the centre for a knob of butter or a splash of sauce of your choice, then serve immediately.

What is sauerkraut stamppot?

Stamppot is a Dutch dish of mashed potatoes mixed with vegetables, often served as a warming, filling meal. This version uses sauerkraut, whose sharp fermented flavour cuts through the richness of the potatoes, butter and bacon.

The method keeps the components distinct enough to taste: the potatoes are roughly mashed, the sauerkraut is warmed in bacon fat, and mustard brings the two together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 17g protein, 55g carbs, 28g fat.

The potatoes provide most of the carbohydrates, while bacon contributes much of the protein and fat; butter and whole milk add further fat. Sauerkraut and bacon can make the dish salty, so balance a serving with green vegetables or salad and season cautiously.

Choose the right potatoes

Floury potatoes: these break down readily when boiled and give the mash its soft, fluffy base. Cut them into similarly sized pieces so they cook at the same pace.

Warm milk: heating it before mixing helps it blend into the hot potatoes without cooling them too quickly. Add the listed amount and mash roughly rather than aiming for a perfectly smooth purée.

Build flavour in the braiser

Bacon lardons: start them in a dry, medium-hot braiser so their fat renders as they crisp. Remove them once browned, but leave the rendered fat behind to season the sauerkraut.

Sauerkraut: drain it before adding it to the pan, then warm it gently for 5 minutes. The aim is to heat it through and coat it in the bacon fat, not to fry it until dry.

Get the texture right

Potato texture: drain the potatoes thoroughly before adding butter and milk. Mash them roughly so the finished stamppot stays rustic rather than gluey.

Sauerkraut texture: fold the warmed sauerkraut into the mash until combined. Keeping it warm before mixing helps the finished dish stay hot and serveable.

Season in stages

Pepper: add it to the sauerkraut as it warms, then taste the combined mash before adding more. Bacon and sauerkraut can both be salty, so wait until the end to adjust the salt.

Mustard: stir it through after combining the potatoes and sauerkraut. This gives its wholegrain tang a chance to season the whole dish.

Serve it straight away

Bacon topping: scatter the crisp lardons over the plated stamppot just before serving, so they keep their crunch. A small well in the middle can hold the suggested extra knob of butter or a splash of sauce.

On the side: serve with a crisp green salad or simply cooked green vegetables to add freshness alongside the creamy, tangy mash.

Recipe notes & tips

• Cut the potatoes into even pieces so they finish boiling at about the same time.
• Use a medium heat for the bacon and let it render rather than adding oil.
• Keep the sauerkraut on a low heat while it warms so it does not catch in the braiser.
• Warm the milk before adding it to the drained potatoes.
• Taste before adding salt, as the bacon and sauerkraut may already be salty.
• Add the bacon topping at the table or just before serving to retain its crispness.

Variations

• Add apple: fold in a little diced apple with the sauerkraut for a fruity contrast.
• Use smoked sausage: serve sliced smoked sausage alongside the stamppot in place of some or all of the bacon.
• Make it vegetarian: leave out the bacon and warm the sauerkraut with a little oil or butter instead.
• Change the mustard: use Dijon mustard for a smoother, sharper flavour.
• Add onion: soften sliced onion in the rendered bacon fat before warming the sauerkraut.

Common mistakes to avoid

• Uneven potato pieces: some can turn mushy while others stay firm; cut them to a similar size.
• Watery mash: excess cooking water thins the potatoes; drain them thoroughly before mashing.
• Overworking the potatoes: vigorous mashing can make them gluey; mash only until roughly combined.
• High heat for sauerkraut: it can dry out or catch; warm it gently over low heat.
• Salting too early: bacon and sauerkraut may already bring plenty of salt; taste the finished mash first.
• Adding bacon too soon: it loses its crisp texture in the mash; scatter it over the plates just before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat thoroughly in a pan over a low heat, stirring gently and adding a small splash of milk if needed; store the bacon separately if you want it to stay crisp.

Frequently asked questions