Sauerkraut sausage casserole

Name: Sauerkraut sausage casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers; 1 medium onion; 1 (approx. 200 g) Cabanossi; 1 TABLESPOON Oil; 750 g loose or; 1 can(s) (850 ml) Sauerkraut; 7-10 Tbsp salt, white pepper; 100 g Potato-; 7-10 Tbsp Puree flakes with milk; 1 TEASPOON Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 3-4 Tsp grainy mustard; 125 g Schmand; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red peppers
1 medium onion
1 (approx. 200 g) Cabanossi
1 TABLESPOON Oil
750 g loose or
1 can(s) (850 ml) Sauerkraut
7-10 Tbsp salt, white pepper
100 g Potato-
7-10 Tbsp Puree flakes with milk
1 TEASPOON Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
3-4 Tsp grainy mustard
125 g Schmand
7-10 Tbsp Grease

Directions

1
Clean and wash the peppers, peel the onion. Cut the paprika into strips, onion and sausage into slices
2
Heat the oil. Fry the sausage briefly in it. Fry onion, paprika and cabbage for about 2 minutes. Add 100 ml water and braise for about 10 minutes. Seasoning
3
Boil 600 ml water. Take the pot off the stove. Stir in the puree flakes and after 1 minute
4
Bring 1/8 l water and broth to the boil, thicken. Stir in mustard and sour cream
5
Pour the puree into four greased small or one large casserole dish. Spread the cabbage mixture and sauce on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for approx. 15 minutes
6
If you find the Cabanossi too spicy when heated, you can also take Mettenden or boiled sausages