Stampot zuurkool (sauerkraut mash)

Instructions

1. Rinse the sauerkraut lightly if it is very sour, then drain it.
2. Peel the potatoes, cut them into pieces and cook them for 20 minutes in salted water with the sauerkraut.
3. Fry the bacon and the sliced onion in a pan until golden brown.
4. Poach the sausage in the cooking water for 15 minutes.
5. Drain the potatoes and sauerkraut, then mash them with the butter and milk.
6. Stir in the bacon and onion, season with the pepper and cumin, and serve with the sliced sausage.