Summary

Ingredients

• 200 g flour
• 10 g yeast
• 50 ml milk
• 0.5 teaspoon ½ salt
• 2 tablespoon olive oil
• 1 egg (s)
• 1 bunch spring onion (s)
• 200 g Kasseler, lean
• 200 g potato (s)
• 30 g butter
• 300 g sauerkraut
• salt
• Black pepper
• 1 teaspoon marjoram, dried
• 1 dash Tabasco, red
• 1 cup crème fraîche
• 1 egg (s)
• 1 tablespoon caraway seeds

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Instructions

1. Sift the flour into a bowl and make a well. Mix the yeast in lukewarm milk, pour into the well, mix with a little flour and cover and let rise for 15 minutes.
2. Cut spring onions into rings without dark green. Dice the Kasseler very small. Knead the pre-dough with salt, olive oil and egg. Let it rise again for 15 minutes.
3. Preheat the oven to 225 °.
4. Fry the spring onions and smoked pork in butter for 5 minutes. Add the sauerkraut and braise for 5 minutes.
5. Peel and grate the potatoes and add to the smoked ham. Braise for another 5 minutes. Season to taste with salt, pepper, marjoram and Tabasco, add creme fraiche. Knead the dough again.
6. Butter a springform pan (28cm) and press the dough into it. Spread the filling on top. Cut thin strips from the leftover dough and place on top. Brush with beaten egg and sprinkle with caraway seeds. Bake for 20-25 minutes, until the dough browns.
7. A small salad goes just as well with it as a cold beer.