Sauerkraut casserole with butter crumb

Name: Sauerkraut casserole with butter crumb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1.2 kg small waxy potatoes; 300 g Cabanossi or Mettenden; 3 medium-sized onions; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp Grease; 300 ml Milk; 200 g Whipped cream; 4 Eggs; 1 washer Toast; 2-3 TABLESPOONS Butter

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1.2 kg small waxy potatoes
300 g Cabanossi or Mettenden
3 medium-sized onions
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp Grease
300 ml Milk
200 g Whipped cream
4 Eggs
1 washer Toast
2-3 TABLESPOONS Butter

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and possibly halve. Cut Cabanossi into slices. Peel and halve onions and cut into strips
2
Heat the oil in a large frying pan. Brown the sausage and onions in it and take them out. Fry the potatoes in frying fat until golden brown all around. Season with salt and pepper, take out
3
Stew the sauerkraut in the frying fat for about 5 minutes. Season to taste with salt and pepper. Take out and fill with the remaining ingredients into a greased large casserole dish
4
Whisk milk, cream and eggs. Season with salt and pepper. Pour over the casserole. Crumble the toast roughly. Roast in hot butter until golden brown, sprinkle over the top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes until golden brown
5
Drink: cold beer