Zuurkoolstamp recipe

Ingredients:
- 1,2kg Potatoes
- 500g Sauerkraut (It's called Zuurkool in Holland.)
- Sausage (I am inexperienced, but I think any kind would do.)
- Salt and pepper
- Seasonings (I don't know what you have, so I just say seasonings. Perhaps this is even unnecessary.)

How to prepare:
- Peel the potatoes, mash them and boil them for 20 minutes. (I assume you know that you have to add water when boiling them, because else it wouldn't be called boiling. As for how much water... well, it should be until the mashed potatoes are sinked in.)
- Add salt and pepper. (I don't know how much, but three teaspoons should be moderate for both... if it's not enough, then add some later.)
- Add the sauerkraut ten minutes after you started boiling the potatoes. Stir it as well every now and then.
- While the potatoes are boiling (you don't have to stir too frequently), heat up the sausage, and cut them into pieces thereafter. If possible, cut them diagonally instead of the common vertical cut. (The last part was personal preference from experience, you don't have to follow it.)
- After you are done boiling the potatoes, add some seasonings, if you have one. ...beware that it may not be delicious if the seasoning isn't right, so perhaps you can see this as an extra.

Comments:
The sauerkraut doesn't only add for the sour(ish?) taste, but also for texture. I am sorry if this recipe is not good, but I am not very good at cooking, blogging, etc. My mom is the one who usually cooks for us, so... I just tried my best to write this recipe from the internet, and personal experience.