Zuurkoolschotel — Sauerkraut & Potato Bake with Smoked Sausage

Ingredients

• 2 lb potatoes, peeled and cubed
• 1 lb sauerkraut, drained
• 1 lb Smoked Sausage, sliced
• 1 apple, grated
• 4 tbsp butter
• ½ cup warm milk
• 4 oz Gouda, grated
• 1 tsp caraway seeds
• Salt and black pepper

Method

1. Boil the potatoes in salted water until tender, 18 minutes. Drain, steam dry, and mash with 3 tbsp of the butter and the warm milk. Season boldly — the sauerkraut will fight it.
2. Warm the sauerkraut with the grated apple and caraway in the remaining butter for 5 minutes, so it loses its raw edge and picks up sweetness.
3. Brown the Smoked Sausage in a dry pan until the edges catch color, 5 minutes, cooking poultry through to 165°F (74°C).
4. Layer the sauerkraut in a baking dish, then the Smoked Sausage, then the mash spread to the edges. Rough the top up with a fork and scatter the Gouda.
5. Bake at 400°F (205°C) for 25–30 minutes, until the top is browned in ridges and the edges bubble. Rest 5 minutes before serving with mustard.