My Dutch heritage meant that growing up, I ate a lot of sausage and potatoes, always with Sauerkraut. When my kids were young and Oktoberfest sausage went on sale, as they are this week at No frills, I always made this dish. My grandmother and mother had made it, and there are likely as many variations as there are Dutch families. There are other nutritious and traditional add-ins, like kale, that we’d sometimes include but this is the basic version. Not only does it get a meal on the table quickly and sneak in some healthy fermented cabbage, but it is a great way to use up leftover mashed potatoes! ( cubed or diced boiled potatoes can also be used) If you’re interested in some of the other variations, Google “Staampot” and you’ll find lots of different recipes. You can purchase sauerkraut that’s locally made here in Prince Edward County from www.pyramidferments.com
1 pkg Oktoberfest sausage, or sausage of choice prepared in whatever way you choose
4-5 cups cooked mashed potatoes
1 small onion, diced
1 tsp oil
1 cup sauerkraut, or to taste
salt and pepper to taste
Prepare sausages according to package directions or using your preferred method. Slice into bite sized pieces and set aside.
Saute onion in oil in a large frying pan until translucent, about 3 minutes. Add mashed potatoes and sauerkraut, combine well and fry, stirring occasionally with a spatula until heated through. (I like some browned bits in mine, but it’s up to you)!
Stir in sausage pieces, salt and pepper and cook, stirring frquently, until heated through.
Photo from care2.com