Sauerkraut casserole with bacon

Name: Sauerkraut casserole with bacon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g Potatoes; 2 Onions; 2 large apples; 1-2 TABLESPOONS Oil; 1 can(s) (580 ml) Sauerkraut; 4-5 Juniper berries; 1 Bay leaf; 1/8 l apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 15-20 discs (approx. 150 g) Breakfast bacon (Bacon); 400 g Pork sausage; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g Potatoes
2 Onions
2 large apples
1-2 TABLESPOONS Oil
1 can(s) (580 ml) Sauerkraut
4-5 Juniper berries
1 Bay leaf
1/8 l apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
15-20 discs (approx. 150 g) Breakfast bacon (Bacon)
400 g Pork sausage
100 g Whipped cream

Directions

1
Wash the potatoes, cover and boil in water for 15-20 minutes. Peel and chop the onions. Peel and quarter apples. Remove the core. Cut apples into small pieces
2
Fry the onions in hot oil. Briefly fry sauerkraut, apples, juniper and bay leaf. Pour on apple juice, bring to the boil and braise at low heat for about 10 minutes. Season with salt, pepper and 1 pinch of sugar
3
Quench the potatoes and remove the skin. Cut the potatoes into slices
4
Line a baking dish with bacon. Put 2/3 potatoes in it. Add half sauerkraut, ground pork, the rest sauerkraut and the rest potatoes. Pour cream over it. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes
5
Drink: beer or cider