Baked Sauerkraut
Ingredients
- For the mashed potatoes
- 750 grams potatoes
- 150 milliliters milk
- 2 Tbsps butter
- Nutmeg
- 75 grams Horseradish cream (from a jar)
- For the sauerkraut
- 3 onions
- clarified butter
- 2 Apple
- ¾ kilogram Sauerkraut
- 100 milliliters white wine
- 100 milliliters Vegetable broth
- 1 bay leaf
- 7 Juniper berries
- salt
- peppers
- 4 Debrecener sausages
- 100 grams cooked Smoked pork chop
- 200 grams Crème fraiche
- 100 grams Cheese (to taste)
- For the garnish
- Cherry tomatoes
- thyme
Preparation steps
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.
Cover the dish with aluminum foil and bake in the oven for about 15 minutes. Remove the foil, sprinkle to taste with cheese and bake another 15-20 minutes.
