Potato with sauerkraut-casseler filling

Name: Potato with sauerkraut-casseler filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 large, mainly waxy potatoes (approx. 200 g each); 250 g tripped chop of Kasseler; 1 red pepper; 1 medium onion; 1 TABLESPOON Oil; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp black pepper; 1 Bay leaf; 150 ml apple juice; 1 coated Tsp Cornstarch; 200 g ripened cream; 1 collar Chives; 7-10 Tbsp Salt

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 large, mainly waxy potatoes (approx. 200 g each)
250 g tripped chop of Kasseler
1 red pepper
1 medium onion
1 TABLESPOON Oil
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp black pepper
1 Bay leaf
150 ml apple juice
1 coated Tsp Cornstarch
200 g ripened cream
1 collar Chives
7-10 Tbsp Salt

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 30 minutes. In the meantime, wash the meat, dab dry and cut into cubes. Clean, wash and chop the peppers.
2
Peel and chop the onion. Heat the oil in a pot. Brown the meat and onions in it. Add sauerkraut and paprika. Season with pepper, add bay leaf and apple juice and braise covered for about 20 minutes.
3
Drain the potatoes and let them evaporate. Stir starch with 100 g sour cream until smooth. Add to the sauerkraut and mix well. Let simmer for 2-3 minutes. Wash chives, dab dry and cut into small rolls.
4
Mix half of it with the sauerkraut, season with salt and pepper. Cut the potatoes lengthwise, break them apart a little. Fill the potatoes with the sauerkraut mixture. Put 100 g sour cream in patches on the potatoes, sprinkle with remaining chives.