Zuurkool Met Wurst (Dutch Sauerkraut with Sausage)

• 5 pounds Potatoes Peeled And Rinsed
• 32 ounces, weight Jar Of Sauerkraut
• 8 whole Peppercorns
• 1 pound Kielbasa
• 1/2 cups Milk
• 4 Tablespoons Butter

1. First find your largest pot.
2. I use my 12-quart stock pot.
3. Wash, peel, rinse and chunk the potatoes (large pieces I usually cut a potato into 8-12 pieces) and put them into the bottom of the pot.
4. Put a couple inches of water in there.
5. You want to steam them, not boil them.
6. Open the jar of sauerkraut and pour the contents, juice and all, on top of the potatoes.
7. Scatter the peppercorns on top of the sauerkraut and lay the kielbasa on top.
8. Cover pot and bring to a boil.
9. Reduce heat and check the potatoes after 10 minutes.
10. Keep checking until potatoes are fork tender and mash-able.
11. Remove the kielbasa to a cutting board and slice it.
12. Meanwhile drain off as much of the water as you can from the potatoes and add the milk and butter.
13. ** Then mash, mash and mix and mash and mix until you get a lovely pile of mixed sauerkraut and potatoes.
14. We mix the sliced sausage back inbut its common to serve the potato mixture and the sausage side by side
15. **Please note that you can add or subtract as much as you want of the butter/milk to help get the consistency as well as the flavor that you desire.

potatoes, sauerkraut, kielbasa, milk, butter

Taken from tastykitchen.com/recipes/main-courses/zuurkool-met-wurst-dutch-sauerkraut-with-sausage/ (may not work)