Sauerkraut pasta with Leberkäse

Name: Sauerkraut pasta with Leberkäse
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes (mainly mealy cooking); 1 Onion; 40 g clarified butter; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 1 TABLESPOON Juniper berries; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 20 g Flour; 40 g Semolina; 4 Egg Yolk; 50 g Bacon; 4 discs Meat loaf (approx. 100 g each); 4 Eggs; 7-10 Tbsp Pepper; 4 Stem(s) Parsley; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes (mainly mealy cooking)
1 Onion
40 g clarified butter
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
1 TABLESPOON Juniper berries
7-10 Tbsp Salt
7-10 Tbsp Sugar
20 g Flour
40 g Semolina
4 Egg Yolk
50 g Bacon
4 discs Meat loaf (approx. 100 g each)
4 Eggs
7-10 Tbsp Pepper
4 Stem(s) Parsley
7-10 Tbsp Flour

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, peel and finely dice the onion. Fry them in 20 g hot clarified butter until transparent. Add sauerkraut and fry well.
2
Pour on 1/4 litre of water. Add bay leaf and juniper berries. Season to taste with salt and sugar and braise covered for about 30 minutes. Drain potatoes, rinse with cold water and peel. Press them through a potato press while still hot.
3
Let it cool down a little. Knead in flour, semolina, 1 pinch of salt and egg yolk. With floured hands form finger-thick potato noodles from the potato mixture. Cook in lightly boiling salted water for 2-3 minutes until the potato noodles float to the surface.
4
Drain, drain and fry in the remaining fat while turning until golden brown. Add to the sauerkraut, mix carefully and keep warm. Cut the bacon into strips and drain them crisply in a pan without fat.
5
Also add to the sauerkraut. Fry the Leberkäse in bacon fat on both sides. Then fry the eggs as fried eggs. Season both with salt and pepper. Serve with the sauerkraut. Wash parsley, dab dry, chop and sprinkle on top.