Zuurkoolstamppot (Sauerkraut and Potatoes)

This hearty dish is a cold weather staple, made with sauerkraut, potatoes, and of course plenty of sausage and gravy!

Ingredients:

• 3.5 lbs potatoes (starchy ones, like russet work best)
• ¾ lb bacon
• 750g jar sauerkraut
• 2 cups milk
• 2 tbls unsalted butter
• Salt and pepper, to taste
• Maggi seasoning, to taste

Directions:

1. Peel and dice the potatoes.
2. Cook in salted water for 20 minutes, or until tender.
3. Fry the bacon until just crispy. Drain on paper towels, reserving the bacon fat.
4. Add the sauerkraut to the bacon fat and warm through.
5. Warm the milk in a saucepan, not to boiling.
6. Drain the potatoes well.
7. Mash the potatoes with the warmed milk and butter and season to taste.
8. Fold the sauerkraut through the mashed potatoes. Crumble the bacon and mix well.
9. Serve hot with an extra dollop of butter and/or smoked sausage on the side.