Sauerkraut, Ground Pork and Sausage Casserole
- 150 grams Long grain rice
- 2 large onions
- 2 garlic
- 250 grams streaky Bacon (cut into very small cubes)
- 600 grams ground pork
- 5 pairs grilled sausage (or other savory sausages, finely chopped)
- 1 heaping tablespoon paprika (sweet)
- 750 grams Sauerkraut
- 150 milliliters milk
- 150 milliliters Sour cream
- 1 teaspoon ground paprika
Cook rice in 1.5 l (approximately 6 1/4 cups) salted water, 5-6 min. Drain rice. Peel and finely chop onion and garlic. Preheat the oven to 180° (approximately 350°). In a pan, cook bacon over medium heat. Remove bacon and transfer to a large bowl. Remove sausages from skins. Pour off all but 2 tablespoons bacon fat. Add ground pork and sausages to pan and fry until browned. Season with salt. Add pork and sausages to the bowl with the bacon.
Add onion and garlic to the pan and fry until golden-brown. Stir in paprika. Add onions and garlic to the bowl, and stir to combine. Stir in rice.
Mix together milk and sour cream. Season generously with salt and paprika.
In a heat-proof dish, add half the sauerkraut. Top with the meat mixture. Cover meat with remaining sauerkraut.
Pour milk and sour cream mixture over casserole. In a preheated oven (180°C or approximately 350°F) bake casserole about 60 minutes. After 30 minutes of baking time, pour in 200 ml (a scant cup) water.
Sprinkle with paprika and serve with extra sour cream.