Stamppot

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Day 6: Time to go Dutch

Day 6 of the World Cup of BBQ returns to Europe with this BBQ cook of Dutch Stamppot.

I did a cook from the Netherlands as part of my F1 cooks, which was a Chicken Satay dish. I remember coming across Stamppot and decided to give this one a go.

It’s basically, Dutch Smoked Sausage, Rookworst, served with Mash Potato. Quite a few variations mix different vegetables with the mash and I decided to go with Onion and Kale.

Preparation and the Cook

After lighting the BBQs, I cracked on with making the Mash Potato and prepped the Onion and Kale.

Once the BBQs were ready to cook on, I added the Mash Potato to a small cast-iron skillet and placed on the indirect area of the SNS Kettle. I also added an apple wood-chunk. At the same time I started to cook the Onion and Kale on my gas BBQ, again in a cast iron skillet.

After the mash had been cooking for around 10 minutes, I then added the Rookworst to the direct area on the SNS Kettle and cooked for around 10 minutes, turning over once.

I was a little worried at one point that the mash was taking on too much smoke so I removed the wood chunk. However, I think you would be fine leaving it in there as it was mainly on the outside of the mash that got quite smoky.

I then took all the ingredients off and mixed together the mash with the fried Onion and Kale, before slicing the Rookworst and plating.

The Verdict

I was in 2 minds whether to prepare a little gravy with the dish, but it didn’t need it. The mash was lovely and creamy with some added texture from the Kale and Onion. It had also taken on a nice amount of the smoke but I wish I would have left the wood-chunk on.

The Rookworst was lovely and will be a sausage I look out for in future. Overall, everything tasted great, and this made a perfect midweek winter dinner!

Stamppot

Creamy Mashed Potato smoked on the BBQ and served with Rookworst, a smoky sausage popular in the Netherlands! What a wholesome dish!
Servings 2 people
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 5 Maris Piper Potatoes
  • 3 tbsp Butter
  • 1 tsp Salt
  • ½ tsp Butter
  • 2 tbsp Olive Oil
  • ½ Onion (finely diced)
  • 2 Garlic Cloves (crushed)
  • Handful Kale (finely sliced)
  • 225 g Rookworst
  • 60 ml Milk (semi-skimmed)
  • 2 Spring Onions (sliced)

Instructions

  • Peel the potatoes and dice them into rough 3cm pieces. Place them in a pan of boiling salted water and boil for 15 minutes.
  • Light your BBQ (I lit 2 for this dish) and whilst they are coming up to heat, dice the Onions and Kale.
  • After 15 minutes drain your potatoes and then put them back into the pan. Add 2 tbsp of the butter and the milk and mash the potato. I then used a Potato Ricer to get all the lumps out and get a creamy mash. Spoon the mash into a cast-iron skillet.
    Mashed Potato in a Cast Iron Skillet
  • Place the cast-iron skillet on the indirect area on your BBQ and cook for 15 minutes.
    Mashed Potato Smoking
  • Place another cast-iron skillet on the direct area of your BBQ and add the tbsp of butter and add your Onion, stirring regularly for 5 minutes. Add your Garlic and Kale and mix well. Depending how hot your skillet is you may need to move it to the indirect section of the BBQ.
    Kale and Onion Cooking
  • When the mash has been cooking for 20 minutes, add your Rookworst to the BBQ and cook for 10 minutes turning once.
    Rookworst cooking
  • Take everything off the BBQ. Mix together the mash with Onion & Kale and add to your plate. Sprinkle the mash with the sliced Spring Onion.
    Smoked Mashed Potato
  • Slice your Rookworst and add to the the top of the mash and enjoy.
    Stamppot
Course: Main Course
Cuisine: European
Keyword: Rookworst, Sausages and Mash, Smoky Sausage

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