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Overhead photo of a bowl of Dutch Stamppot with smoked sausage garnished with carrots and celery sprouts. Mean Green Chef
5 from 1 vote
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Dutch Stamppot with Smoked Sausage

A traditional Dutch winter dish made with seasonal mashed vegetables and smoked sausage. You can easily turn this into a vegetarian dish by omitting the sausage and using veg stock, it's a satisfying meal either way.

Category Dinner
Cuisine Dutch
Keyword Hutspot, Stamppot
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Author Mean Green Chef

Ingredients

  • 2 lbs (900 grams) Idaho potatoes, peeled + diced
  • 1 lb (500 grams) Butternut squash, peeled + diced
  • 1/2 lb (250 grams) sweet potatoes, peeled + diced
  • 3 large carrots, peeled + diced
  • 2 large parsnips, peeled + diced
  • 1 large turnip, peeled + diced
  • 1 large white onion, peeled + diced
  • 2 large leeks, cleaned + diced
  • 1 lb (450 grams) kale or green cabbage, chopped
  • 32 oz (960 ml) Ham Hock Stock, veg stock or water
  • 1/2 cup (120 grams) butter, optional
  • Kosher sea salt + freshly cracked black pepper, to taste
  • 1 1/2 lbs (680 grams) smoked sausage

Instructions

  1. Peel and coarsely chop the potatoes, Butternut squash, sweet potatoes, carrots, parsnips, turnip, and onion. Wash the leeks and cabbage to remove any debris, then chop. 

    Ingredients cooking in a large stock pot on the stove top for Dutch Stamppot. Mean Green Chef
  2. Toss all into a large heavy-bottomed stock pot and then pour in the Ham Hock Stock, add water if need to bring the level up to barely cover the vegetables. Bring to a boil over medium-high heat, then reduce the heat and allow to simmer partially covered till vegetables are tender. About 20 minutes.

    Ingredients cooking in a large stock pot on the stove top for Dutch Stamppot. Mean Green Chef
  3. Meanwhile, cook the smoked sausage until browned and cooked through. 

    Overhead photo of smoked sausage in a green Dutch Oven for Dutch Stamppot. Mean Green Chef
  4. Drain the vegetables well, then mash, with the butter. Season with salt and pepper. 

    Overhead photo of Dutch Stamppot after being mashed. Mean Green Chef
  5. Serve with sliced smoked sausage and a knob of butter if desired. 

    Overhead photo of a bowl of Dutch Stamppot with smoked sausage garnished with carrots and celery sprouts. Mean Green Chef

Recipe Notes

  • Prep time is approximate.
  • Leftovers can be refrigerated in an airtight container up to 3 days.
  • Freeze in an airtight container up to 6 months, freeze in individual portions.