Grilled Stamppot with Smoked Sausage (Dutch Style) | Arteflame

Introduction

There is something undeniably magical about taking a rustic Dutch classic like stamppot and introducing it to the open fire. The aroma of smoked sausage sizzling on the grill, combined with the earthy scent of kale and creamy potatoes, creates an instant feeling of coziness. It’s the kind of meal that warms you from the inside out, perfect for a crisp autumn evening spent around the Arteflame.

Why I Love This Dish

This recipe elevates humble ingredients into something spectacular. By cooking the onions and sausage on the flat top, you infuse the mash with a smoky char that stovetop boiling simply cannot replicate. It’s hearty, forgiving, and incredibly satisfying to make for a hungry crowd.

Tips for Success

• Char the Veggies: Don’t just warm the onions; let them get deeply golden and caramelized on the griddle to add sweetness to the savory mash.
• Warm Your Dairy: If you use milk or cream to smooth out the potatoes, heat it gently near the fire first. Adding cold liquid to hot potatoes can make the texture gummy.

Ingredient Substitutions

Stamppot is famously adaptable. If you aren't a fan of kale, swap it for spinach or savoy cabbage for a sweeter crunch. For a dairy-free version, olive oil and a splash of oat milk make for an equally creamy and delicious base.

Ingredients

Vegetables and Base

• 2 lbs potatoes, peeled and cubed
• 1 lb kale, chopped
• 1 large onion, sliced
• 2 tbsp butter
• Salt and pepper to taste

Protein

• 1 smoked sausage (rookworst or similar)

For Grilling

• Olive oil
• Optional: splash of milk or cream for mashing

Instructions

Step 1:

1. Boil the potatoes in salted water until tender.
2. Add kale during the last few minutes of boiling to soften.
3. Drain and set aside.

Step 2:

1. Heat the Arteflame and drizzle a little olive oil.
2. Place the sliced onions on the cooktop and grill until caramelized.

Step 3:

1. Place the smoked sausage on the grill.
2. Cook until heated through and lightly charred on the outside.

Step 4:

1. Combine potatoes, kale, butter, and grilled onions.
2. Mash until smooth, adding milk or cream if needed.
3. Season with salt and pepper.

Step 5:

1. Slice the grilled smoked sausage.
2. Serve on top of the warm stamppot.

Tips

This recipe shines when you take advantage of the Arteflame’s high heat, which deepens flavor and texture. For best results, allow the onions to char slightly before mixing them into the stamppot. Always preheat the cooktop fully so the sausage browns evenly. If you prefer a creamier mash, warm the milk or cream before adding it to the potatoes to keep everything hot. For extra richness, finish with a small knob of butter.

Variations

Stamppot is endlessly adaptable, making it easy to customize based on what you’re grilling. Feel free to tailor the vegetables, protein, or seasonings to match the mood of your cookout. These ideas add freshness, spice, or different textures while still blending well with the smoky grilled flavors.

• Swap kale for spinach or savoy cabbage.
• Add grilled carrots or leeks to the mash.
• Use spicy sausage instead of traditional smoked sausage.
• Add crispy bacon bits for extra texture.
• Mix in roasted garlic for deeper flavor.

Best pairings

This grilled stamppot pairs beautifully with crisp, refreshing sides and drinks that contrast its richness. Grilled vegetables complement the smoky notes, while tangy condiments brighten the dish. Choose beverages that balance the hearty flavors with lightness or a touch of sweetness.

• A crisp lager or pilsner
• Apple cider (hard or non-alcoholic)
• Grilled Brussels sprouts or asparagus
• Sharp mustard or grainy mustard
• Fresh green salad with vinaigrette

Conclusion

Grilled stamppot with smoked sausage is a comforting, flavorful twist on a beloved classic. Using the Arteflame brings out smoky depth and delicious char, transforming simple ingredients into something special. Whether cooking for guests or enjoying a relaxed outdoor meal, this recipe delivers warmth, balance, and satisfying rustic flavor.

Once you try stamppot cooked over open fire, it may become a new go-to for cool evenings, weekend gatherings, or any time you want hearty comfort food with a modern outdoor spin.