Sausage and Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,966 cal. | (379 %) | ||
| Protein | 214 g | (218 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 1,581 g | (1,054 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 126.5 g | (422 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 205.6 μg | (343 %) | ||
| Vitamin B₁ | 7.9 mg | (790 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 176.5 mg | (1,471 %) | ||
| Vitamin B₆ | 16.6 mg | (1,186 %) | ||
| Folate | 1,525 μg | (508 %) | ||
| Pantothenic acid | 40.4 mg | (673 %) | ||
| Biotin | 42.4 μg | (94 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1,883 mg | (1,982 %) | ||
| Potassium | 38,372 mg | (959 %) | ||
| Calcium | 981 mg | (98 %) | ||
| Magnesium | 2,229 mg | (743 %) | ||
| Iron | 100.4 mg | (669 %) | ||
| Iodine | 348 μg | (174 %) | ||
| Zinc | 42.9 mg | (536 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 1,631 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 84 g |
Ingredients
- Ingredients
- 1 shallot
- 400 grams (approximately 14 ounces) Blood sausage
- 2 Tbsps Lard
- 2 Tbsps Lard
- salt
- freshly ground peppers
- 1 Tbsp dried marjoram
- 3 Pear
- 1 Tbsp lemon juice
- 400 (approximately 14 ounces) waxy potatoes
- 1 tsp cornstarch
- Nutmeg
- 100 grams (approximately 3 1/2 ounces) Quark
- 100 grams (approximately 3 1/2 ounces) Crème fraiche
- 1 Tbsp coarse-grained Mustard
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Peel the shallot and chop finely. Remove the casings from the sausage and slice. In a skillet, melt the lard and saute the shallot until translucent. Add the sausage and cook, stirring until the sausage has broken down. Season with salt, pepper and marjoram and remove from heat.
Peel, quarter, and core the pears, cut into bite-sized cubes and sprinkle with lemon juice. Peel, rinse and coarsely grate potatoes. Season with salt, pepper and nutmeg. Mix the Quark with the crème fraîche and the mustard and season with salt and pepper.
Arrange the pear pieces in a baking dish, spoon the pudding over it and cover with the shredded potatoes. Finally, spoon the Quark mixture on the potatoes and bake in preheated oven for 25-30 minutes. Remove and serve immediately.
