Dutch Zuurkool Grill Packet with Potatoes & Bacon

Introduction

This Dutch Zuurkool (Sauerkraut) Grill Packet is a savory delight packed with layers of delicious ingredients. The smoky char of the Arteflame grill gives the sauerkraut and potatoes an unmatched depth of flavor, while the bacon crisps up beautifully in its own fat. A tangy mustard sauce ties everything together, creating a dish that will have everyone coming back for more!

Ingredients

• 1 lb sauerkraut, drained
• 4 medium potatoes, thinly sliced
• 8 slices bacon, chopped
• 1 medium onion, thinly sliced
• 2 tbsp butter, melted
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 tbsp heavy cream
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack dry firewood over the napkins and light them.
3. Let the fire build for about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the ingredients

1. Thinly slice the potatoes and onion.
2. Chop the bacon into bite-sized pieces.
3. In a bowl, mix the sauerkraut, mustard, heavy cream, and smoked paprika. Season with salt and pepper.

Step 3: Cook the bacon

1. Place the bacon pieces onto the hotter area of the flat-top griddle.
2. Let them cook until they crisp up, then move them to the cooler part of the griddle to keep warm.

Step 4: Grill the onions and potatoes

1. Spread butter on the flat-top griddle.
2. Add the sliced potatoes and onions, seasoning with salt and pepper.
3. Cook until caramelized and fork-tender, turning occasionally.

Step 5: Cook the sauerkraut mixture

1. Move the potatoes and onions slightly to the cooler section of the flat-top.
2. Add sauerkraut mixture to the griddle, allowing it to absorb the smokiness from the fire.
3. Stir occasionally until heated through.

Step 6: Assemble and serve

1. Mix the cooked potatoes and onions with the sauerkraut mixture.
2. Top with crispy bacon.
3. Garnish with fresh chopped parsley and serve immediately.

Tips

• Use fresh firewood for a cleaner smoky flavor.
• Adjust heat zones on the griddle to cook ingredients evenly without burning.
• For extra richness, drizzle additional melted butter over the dish before serving.

Variations

1. Cheesy Zuurkool: Add shredded gouda cheese on top while grilling for a creamy, cheesy twist.
2. Smoky Kielbasa Zuurkool: Replace bacon with sliced smoked kielbasa for a deeper, meaty flavor.
3. Spicy Zuurkool: Mix in red pepper flakes or chopped jalapeños for a kick of heat.
4. Apple & Zuurkool: Add thinly sliced apples for a sweet and tangy contrast.
5. Beer-Brined Zuurkool: Soak sauerkraut in dark beer for an hour before cooking for extra depth of flavor.

Conclusion

Grilling this Dutch Zuurkool dish on the Arteflame not only makes it incredibly flavorful but also keeps cleanup to a minimum. With crispy bacon, creamy potatoes, and smoky sauerkraut, this dish is a guaranteed crowd-pleaser. Enjoy this Dutch specialty with your favorite sides!

Best Pairings

• Crusty Dutch bread
• Cold German Pilsner or wheat beer
• Grilled bratwurst or sausages
• Pickles or pickled onions