Sauerkraut-casserole pot with potato-buttercrumb crust

Name: Sauerkraut-casserole pot with potato-buttercrumb crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Potatoes; 100 g streaky smoked bacon; 2 Onions; 400 g detached pork chop; 200 g Chicken filet; 1 can(s) (850 ml) Sauerkraut; 1 can(s) (425 ml) white beans; 1 Bay leaf; 3 Juniper berries; 3 Cloves; 7-10 Tbsp Pepper; 1 pinch Sugar; 100 g Whipped cream; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Salt; 1 washer White bread; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g Potatoes
100 g streaky smoked bacon
2 Onions
400 g detached pork chop
200 g Chicken filet
1 can(s) (850 ml) Sauerkraut
1 can(s) (425 ml) white beans
1 Bay leaf
3 Juniper berries
3 Cloves
7-10 Tbsp Pepper
1 pinch Sugar
100 g Whipped cream
1 TABLESPOON Sunflower oil
7-10 Tbsp Salt
1 washer White bread
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut the bacon into cubes and leave them in a casserole dish over medium heat for about 10 minutes.
2
Peel onions, cut into cubes and add after 3 minutes. Wash the meat, dab dry, cut into cubes and fry for the last 4 minutes. Drain and rinse the beans. Add sauerkraut and beans to the pot.
3
Season with laurel, juniper berries, cloves, pepper and sugar. Pour on the cream. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 60 minutes. Dice potatoes.
4
Heat the oil in a frying pan. Fry the potatoes for about 10 minutes while turning them until crispy. Season with salt and pepper. Grate bread to crumbs and fry for the last 2 minutes in the pan. After 30 minutes, spread the potato and bread pan on the sauerkraut pot.
5
Remove the finished casserole from the oven and garnish with parsley.