Baked Sauerkraut

For the mashed potatoes, peel the potatoes, cut into equal pieces and cook until soft in salted boiling water for about 15 minutes.

Heat the milk. Drain the finished potatoes, squeeze through a ricer or work until smooth with a potato masher. Add the milk, butter, nutmeg and horseradish, puree and set aside.

Preheat the oven to 180°C (approximately 350°F). Grease a casserole dish.

For the sauerkraut, cut an onion into cubes, cut the others into half-rings.

Heat the butter and sauté the onions. Peel the apples, finely chop and add. Add the sauerkraut, cook well, add the spices and pour in the wine and some broth. Let the whole dish simmer for 5-10 minutes. Possibly add a little more broth and season well.

Meanwhile, heat some butter in a pan and brown the onion rings, then set aside.

Cut the sausages and smoked pork into slices or bite-sized pieces.

Spread half of the sauerkraut into the baking dish, add the crème fraîche, distribute the smoked pork, sprinkle the onions, add mashed potatoes, layer the sausage slices and cover with the remaining sauerkraut.