Sauerkraut mince cake
easy
75 mins
75 mins
Ingredients
- 2 Pretzel rolls (à 75 g)
- 1 (0,33 l) Bottle of beer (Pils)
- 1 (approx. 350 g) Vegetable Onion
- 750 g Pork sausage
- 750 g mixed minced meat
- 3 Eggs (size M)
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 3 TABLESPOONS Breadcrumbs
- 2 (approx. 350 g) red peppers
- 50 g streaky smoked bacon
- 2 TABLESPOONS Oil
- 500 g Sauerkraut
- 1 pinch Sugar
- 7-10 Tbsp Sweet peppers
- 125 g Gouda cheese
- 250 g Schmand
- 7-10 Tbsp Parsley
Directions
- 1
Soak buns in beer. Peel and finely chop the onion. Knead the ground meat, minced meat, eggs, mustard, squeezed out rolls and half of the onion with the dough hooks of the hand mixer. Season with salt and pepper. Sprinkle breadcrumbs over the fat pan.
- 2
Spread the minced meat mixture evenly on top and press down with wet hands. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. In the meantime clean, wash and dice the peppers. Dice the bacon. Heat oil and bacon in a pan, fry remaining onion until translucent, add paprika and sauerkraut and let braise for about 12 minutes. Season to taste with salt, pepper, sugar and paprika. In the meantime grate cheese and mix with sour cream. Season to taste with salt, pepper and paprika. Remove the minced pork cake from the oven, spread sauerkraut mixture evenly on top and spread the sour cream cheese mixture over it.
- 3
Season to taste with salt, pepper, sugar and paprika. In the meantime grate cheese and mix with sour cream. Season to taste with salt, pepper and paprika. Remove the minced pork cake from the oven, spread sauerkraut mixture evenly on top and spread the sour cream cheese mixture over it. Cook for another 20-25 minutes at the same temperature in the oven. Serve garnished with parsley as desired
Nutrition Facts
410 kcal
8 g
30 g
27 g
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