Summary

Ingredients

• 600 g sauerkraut
• 4 tablespoon lard
• 250 ml white wine
• 1 kg potato (s)
• salt and pepper
• possibly caraway, optional
• 4 tablespoon heavy cream
• 250 ml milk, hot
• 2 large onions
• 400 g bacon, cut into strips or cubes

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Instructions

1. Braise the sauerkraut in hot lard, deglaze with white wine and cook with a pinch of salt for about 15 minutes. Tip: Alternatively, warm up ready-made sauerkraut according to the instructions on the packet.
2. In the meantime, peel the potatoes, cut them into pieces and cook them in salted water. Optionally, add caraway seeds to the cooking water or later to taste. Then pour off the water and mash or puree the potatoes with the hot milk and cream.
3. Now add the sauerkraut and mix everything together. Season with salt and pepper, optionally also caraway seeds, and set aside.
4. Peel the onions and cut into fine strips. Then fry until golden with the bacon strips. If you use bacon cubes, add them to the onions a little later.
5. Line a baking dish with half of the onion and bacon mixture. Spread the mash on top and then spread the rest of the onion and bacon mixture on top.
6. Cover and bake in a preheated oven at 200 ° C top / bottom heat for about 25 minutes, then bake for another 5 minutes without a cover.