Grilled Stamppot with Smoked Sausage on the Arteflame Grill

Stamppot is a beloved Dutch dish that combines creamy mashed potatoes with hearty vegetables. This version of Stamppot is made even better by grilling the vegetables and smoked sausage on the Arteflame grill, adding a delicious smoky flavor. This comforting and flavorful dish is perfect for outdoor cooking and will bring a taste of the Netherlands to your table.

Ingredients

For the Grilled Vegetables and Potatoes:

• 2 pounds potatoes, peeled and cut into chunks
• 1 pound kale, washed and chopped (or substitute with endive, spinach, or sauerkraut)
• 1 large onion, chopped
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup milk, warmed
• 4 tablespoons unsalted butter

For the Grilled Smoked Sausage:

• 1 smoked sausage (rookworst)

For Serving:

• Mustard (optional)

Instructions

1. Fire Up the Arteflame Grill

Preheat your Arteflame grill to medium-high heat. You'll be grilling the potatoes, onions, kale, and smoked sausage directly on the flat cooktop.

2. Prepare the Potatoes and Vegetables

Toss the potato chunks and chopped onions with olive oil, salt, and black pepper. Place the potatoes directly on the grill's flat cooktop, using a grill basket if needed to prevent them from falling through. Grill the potatoes for about 15-20 minutes, turning occasionally, until they are golden and tender.

Next, add the chopped onions to the grill. Cook them for about 5-7 minutes, stirring occasionally, until they are soft and caramelized.

If using kale or another leafy vegetable, add it to the grill during the last 5 minutes of cooking. Grill until the kale is wilted and slightly charred. If you are using sauerkraut, no need to grill it; just warm it up when ready to mix with the potatoes.

3. Grill the Smoked Sausage

Place the smoked sausage directly on the grill. Cook for about 10-15 minutes, turning occasionally, until the sausage is heated through and has nice grill marks.

4. Mash the Potatoes and Vegetables

Once the potatoes are tender, remove them from the grill and place them in a large mixing bowl. Add the grilled onions and kale to the bowl. Mash everything together until smooth, adding the warm milk and butter as you mash. Season with salt and black pepper to taste.

5. Serve

Spoon the grilled Stamppot onto plates and slice the smoked sausage to serve alongside. For an authentic Dutch experience, serve the dish with a dollop of mustard on the side.

Tips for the Best Grilled Stamppot

• Grill Basket: Use a grill basket to keep smaller items like potatoes and onions from falling through the grates.
• Smoked Sausage: Rookworst is the traditional sausage used, but you can substitute with kielbasa or another smoked sausage if needed.
• Leafy Vegetables: If using a more delicate green like spinach or endive, grill them quickly to prevent them from wilting too much.

Conclusion

Grilled Stamppot with Smoked Sausage on the Arteflame grill is a delicious and comforting dish that combines the rich flavors of grilled vegetables with creamy mashed potatoes. This version of the traditional Dutch meal adds a smoky twist, making it perfect for outdoor gatherings or a cozy family dinner.

Variations

1. Stamppot with Sauerkraut: Substitute the kale with sauerkraut for a tangy twist. Warm the sauerkraut on the grill or separately before mixing with the potatoes.
2. Carrot and Onion Stamppot: Add grilled carrots to the mash along with the onions for extra sweetness.
3. Vegetarian Stamppot: Omit the sausage and add more grilled vegetables, like mushrooms or leeks.
4. Cheesy Stamppot: Stir in grated Gouda cheese for a rich, creamy finish.
5. Bacon Stamppot: Add crispy bacon bits to the mash for extra flavor and texture.

Best Pairings

• Drink: Pair with a cold beer or a glass of Dutch jenever (gin).
• Side Dish: Serve with a simple salad or pickled vegetables.
• Dessert: Follow with a traditional Dutch dessert like poffertjes (mini pancakes) or appeltaart (Dutch apple pie).