Dutch sauerkraut cooked in bock beer served with a smoked sausage, serves up to 4 people and ready in half an hour.

30 minutes 4 people Main course


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  • 750 gram floury potatoes
  • 1000 gram sauerkraut
  • salt and pepper to taste
  • 2 bottles bock beer ( heavy beer )
  • butter
  • 1 onion
  • 2 bay leaves
  • 2 cloves
  • 4 smoked sausages
Sauerkraut ingredients
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Kitchen equipment

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  • 1 big pot
  • 2 x medium-sized skillet
  • Vegetable peeler
  • Chefs knife
  • Cutting board


30 minutes 4 people Main course

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Preparing the sauerkraut -- 10 minutes

Fill the big pot with water and a little bit of salt and bring to a boil. Peel the potatoes and cut them into equal-sized chunks. When the water has come to a boil, add in the potatoes and boil until tender.

You can see if the potatoes are done by poking them with a fork. The potatoes are well done when the fork goes in smoothly. Finely chop the onion. 

Sauerkraut ingredients
Sauerkraut ingredients

Cooking the dish -- 20 minutes

Drain the sauerkraut and rinse with water to avoid a too sour dish. Put a medium-sized skillet on the stove, add in the sauerkraut, the bay leaves, cloves and the beer from 2 bottles of bock beer. 

Add in the finely chopped onion. Turn the heat down low and let simmer for about 20 minutes, stir occasionally. Put the other medium-sized skillet on medium-high fire, add in as much butter as you like.

You can add some extra to create more gravy. Bake the sausages until dark brown. 


Drain the potatoes and sauerkraut and serve with the smoked sausages. Be sure to remove the bay leaves and cloves before serving. This dish is also very nice when adding a diced apple.

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