Right Across Fridge
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g flour
- 1 pack dry yeast
- 1 teaspoon salt
- 250 ml water
- 1 pinch (s) sugar
For covering:
- 3 large onion (s), diced or in strips
- 4 piece (s) bratwurst or sausage cut into strips
- some sauerkraut
- 200 ml cream
- 3 egg (s)
- Cheese, (cubes or slices)
- salt and pepper
- oil
- 1 bell pepper (s), diced
- Herbs (oregano, caraway)
Print Recipe
Pin Recipe Instructions
- Make a dough out of the dough ingredients and roll it out on a greased baking sheet.
- Briefly sauté the onions and sausage in the oil.
- Spread the sauerkraut and peppers on the dough. Spread the steamed sausage and onion on top. Sprinkle the cheese on top.
- Whisk the cream, salt, pepper and herbs together and pour over the topping.
- Bake the whole thing in the preheated oven and at 200 ° C for about 30 minutes.
- This is a typical leftover meal here and is usually different every time.
- Leftovers from Kassler or without sauerkraut but white cabbage, mostly only the dough, the onion and the cream / egg coating remain the same.
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