Sauerkraut Casserole from Lower Rhine with Kasseler

Summary

Ingredients

• 800 g potato (s), floury or mostly waxy
• 200 ml milk
• 1 tablespoon butter
• 600 g smoked pork, boneless
• 1 large vegetable onion (s)
• 2 small Can (s) sauerkraut (champagne) à 400 g, or 1 large
• 2 teaspoons paprika powder
• 1 teaspoon, grained marjoram
• 1 tablespoon parsley, chopped
• 1 glass white wine
• 2 cups crème fraîche
• 1 pinch (s) nutmeg
• Caraway seed
• salt and pepper
• 1 tablespoon oil, e.g. sunflower oil
• Butter, or margarine for the mold

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Instructions

1. For the mashed potatoes, peel and quarter the potatoes and cook in salted water for about 20 minutes. Drain the water and let it evaporate. Mash finely with butter and milk and season with nutmeg, salt and a little pepper.
2. Cut the smoked pork into bite-sized cubes, peel the onion and cut into rings. Heat the oil in a pan and briefly fry the smoked pork in it, add the onion rings and continue to simmer until the onions are translucent. Season with 1 teaspoon paprika powder and marjoram and deglaze with white wine. Simmer for about 10 minutes while stirring.
3. Preheat the oven (180 ° fan oven, 200 ° top / bottom heat).
4. Grease a baking dish. At the bottom of the mashed potatoes, spread the smoked pork and onion mixture on top, the sauerkraut on top. On top of that some of the gravy. Spread the smoothly stirred crème fraîche (if you want to save calories, you can use crème légère) on top and sprinkle some paprika over it.
5. Cook in the oven for 25 minutes. Garnish with a little chopped parsley and enjoy hot.
6. The casserole is easy to prepare. The amount is sufficient for 4-6 people, depending on your appetite.