Sauerkraut-Casseler bake

Name: Sauerkraut-Casseler bake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 1 can(s) (850 ml) Mild sauerkraut; 1 can(s) (236 ml) Pineapple Rings; 500 g tripped chop of Kasseler; 1 Onion; 1 TABLESPOON Oil; 4 Eggs (size M); 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 stem(s) Parsley; 7-10 Tbsp coarse spiced pepper; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
1 can(s) (850 ml) Mild sauerkraut
1 can(s) (236 ml) Pineapple Rings
500 g tripped chop of Kasseler
1 Onion
1 TABLESPOON Oil
4 Eggs (size M)
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 stem(s) Parsley
7-10 Tbsp coarse spiced pepper
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain sauerkraut and pineapple separately, catching the pineapple juice. Dice the smoked pork. Peel and chop onion.
2
Heat the oil in a casserole dish. Sauté the cured pork in it while turning. Cut pineapple rings into large pieces and add. Add the sauerkraut and deglaze with pineapple juice. Braise for about 15 minutes. In the meantime, mix eggs and cream, season with salt, pepper and nutmeg.
3
Drain the potatoes, rinse and peel them. Fill potatoes and sauerkraut into 2 small or 1 large greased casserole dish. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
4
Wash parsley, shake dry and cut into fine strips, except for a little to garnish. Sprinkle with parsley and pepper.