Friday, 24 February 2012

Sauerkraut & Apple Stamppot

 I've made Stamppot before; this is a somewhat different version. You can drain and rinse the sauerkraut if you like but I think it's best to leave it au naturel; the tang definitely adds to the charm of this dish and it won't be excessive when mixed with all those potatoes.

I used a smoked turkey thigh for this but you can use whatever you like, really, as long as it is sufficiently pre-cooked that a half hour of steaming it will be enough. This will allow such delicacies as ham, smoked pork chops and all kinds of sausage as well as the smoked turkey to be used. This is a very quick and easy hearty meal for those who love meat and 'taters. That'd be us, no question.

4 servings
30 minutes prep time


2 cups sauerkraut
500 grams to 1 kilo smoked ham, turkey or sausage
2 or 3 bay leaves
6 to 8 juniper berries
1/2 cup water or broth
1 kilo (2 pounds) potatoes
2 or 3 large apples
salt & pepper to taste

Put the sauerkraut into a sufficient pot to hold it and the meat. Add the bay leaves, juniper berries and water or broth.  I am assuming meat which is at least partially cooked in advance by the smoking process. It's also best to cut it into serving size pieces before it goes into the pot. Lay these pieces on top of the sauerkraut. Turn the heat to medium, and allow to heat through while the potatoes cook.

Wash, trim, and if you like, peel the potatoes. Cut them in even chunks and put them in a pot with water to cover. Bring to a boil and boil until tender. As soon as they are started, peel (if you like) the apples and cut them into quarters. Remove the cores and add the apple quarters to the potatoes.

When the potatoes are tender, drain them and the apples, and mash them. Lift the meat from the top of the sauerkraut and set it aside. Mix the sauerkraut and any juices in the pot into the mashed potatoes and apples. Taste, and season with salt and pepper as needed. Serve with the meat on top and pass a good spicy mustard with it.



Last year at this time I made Spicy Garlicky Roasted Potatoes.

3 comments:

Jerry said...

I love this meal! I always use previously cooked smoked pork hock. I cook the hock before because it takes over 3 hours to cook it.
BTW, last week I posted recipe on home cured sauerkraut. You may want to give it a try, it is so good and crunchy!
http://tillsonburgarian.blogspot.com/2012/02/home-cured-sauerkraut.html

Ferdzy said...

Jerry, homemade sauerkraut is great! I admit I didn't get to it this fall and I miss it. I will have to go give yours a sniff...

Jerry said...

Please, give it a try! It is so, so good. Just follow the recipe and in 2 weeks you have great kraut. I kept my cabbage in brine in unheated garage where the temp was 5 - 10 degrees.