Summary

Ingredients

• 550 g roast smoked salmon
• 1 onion (s), red
• 2 tablespoon rapeseed oil
• 500 g sauerkraut
• 200 ml apple juice
• 250 g e spaetzle
• 200 g whipped cream
• 3 egg (s)
• 150 g Gouda cheese, rated
• salt
• pepper
• nutmeg

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Instructions

1. Preheat the oven to 180 degrees top / bottom heat (200 degrees circulating air).
2. Cut the smoked pork into bite-sized pieces. Peel and dice the onion. Heat oil in a pot. Sauté the onion until translucent. Add the sauerkraut and pour in the apple juice. Let everything simmer for about 5 minutes.
3. In the meantime, cook the spaetzle firm to the bite according to the instructions on the packet, drain and rinse in cold water. Season the sauerkraut with salt and pepper. Remove from heat and fold in the smoked pork chops. Whisk the cream with the eggs, season well with salt and pepper, add a little nutmeg. Put a third of the Kasseler-Sauerkraut mixture in a baking dish, sprinkle with half of the spaetzle, repeat the whole thing and then finish with the Sauerkraut-Kasseler. Pour the egg cream over it and bake in the oven for about 45 minutes. Sprinkle the cheese over the casserole 15 minutes before the end of the baking time and bake until golden brown.