Dutch · FROM THE FDR RECIPES KITCHEN
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
Cover the potatoes with cold water in a large pot. Bring to a boil, then simmer for 20–25 minutes, until easily pierced. Drain, reserving a cup of cooking water.
Meanwhile, simmer the sauerkraut with the bay leaf and 1/2 cup water in a covered saucepan for 15–20 minutes. Drain and discard the bay leaf.
Cook the bacon in a skillet until browned. Lift it out, then cook the onions in the same pan with 1 tablespoon butter over medium-low heat until soft and golden.
Cook the sausages in a separate skillet with the remaining butter, turning often. Add a splash of water if needed. Pork sausages should reach 160°F (71°C) in the center.
Mash the potatoes and fold in the sauerkraut, bacon and onions. Loosen with reserved potato water. Season after tasting and serve with the sausages.
Kitchen guide: What a recipe calorie number can—and cannot—tell you
Adapted from archive recipe 602. Potatoes and sauerkraut are cooked separately; the original flour coating and optional variation are omitted.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
Ukrainian · Stovetop
A generous pot of beet, cabbage and potato soup, finished with garlic and dill. This version starts with ready-made stock so you can make it on a weeknight; rye bread and a spoonful of sour cream turn it into dinner.
American · Stovetop
Soft potatoes, warm milk and butter are all you need for a dependable side. A hand masher keeps the texture fluffy without turning it gluey.
American · Stovetop
Warm potatoes meet crisp apple, fennel and beans in a sharp mustard dressing. This is a crunchy side salad rather than a mayonnaise-based potato salad.