Zuurkool stamppot (sauerkraut mash-pot)

This winter dish serves 4-5. 'Zuurkool' is salted and canned small stripes of white cabbage. It is preserved by the lactic acid bacteria create when canned, hence the sour taste. I usualy eat it with bacon and onion gravy, as this recipe, but it is also eaten with just fried bacon. Can't do without the sausage though !

Ingredients
1.5 kg Potatoes (preferably those who crumble when cooked)
1 kg of Zuurkool (sauerkraut)
1 cup of Milk (or water)
2 Rookworsten (smoked sausage)
some Butter
250 gr. Bacon
1 Onion
2 cups of Beef Stock
2 tablespoons Maizena

Preparation
Boil the zuurkool in one pan with as little water as possible, and the peeled and diced, potatoes in another, big, pan.
Chop up the onion and the bacon, fry it slowly in a small pan.
Add the maizena in the beef broth, mix well and add to the bacon and onion.
Slowly simmer for a few minutes.
In the last minutes of cooking the potatoes add the smoked sausage in it's platic wrap so it is heated (or use the microwave oven).
When the potatoes are soft (pinch them with a fork, when they fall apart, you're good to go), remove the water and mash them together with the sauerkraut and milk (and some butter for richer taste).

Serving
Traditional: remove the sausages from their wrap, and put it on top of the mash, serve in the pan where it was cooked.
Serve with mustard and the gravy on the side.

Eet Smakelijk !