Black Pudding Lasagna with Cream Sauerkraut
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g black puddin, smoked
- 300 g lasane plate (s)
- 200 g apples
- 500 ml vegetable stock
- 250 ml milk
- 200 ml cream
- 50 grams flour
- 1 onion (s)
- 400 g sauerkraut
- 60 g butter
- 50 g Dijon mustard
- 50 g cheese, rated
- 200 ml sparkling wine
Print Recipe
Pin Recipe Instructions
- Sauté half a finely chopped onion in a little butter, add fresh sauerkraut, fill up with sparkling wine and 150 ml cream and simmer for about 2 hours.
- Prepare the bechamel sauce, sweat half a finely chopped onion in the remaining butter, add the mustard and flour, slowly fill up with the broth and milk and let it boil down, season with salt and pepper, then stir in 50 ml of cream.
- Cut black pudding and peeled, pitted apples into thin slices.
- Layer the lasagne plates with the black pudding, apples and bechamel sauce alternately in a baking dish, cover with the cheese and bake for approx. 45 minutes at 200 ° C top / bottom heat.
- Arrange the lasagne in portions in deep plates on top of the sauerkraut.
- I always use homemade, fresh lasagna sheets because they cook more evenly.
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