Summary

Ingredients

• 500 g potato (s)
• salt
• 2 medium onion (s)
• 2 tablespoon clarified butter
• 1 gr.can sauerkraut (wine sauerkraut, 850 ml)
• 3 bay leaves
• 1 teaspoon caraway seeds
• 1 bunch parsley
• liter ⅛ milk
• Pepper, whiter
• Fat for the shape
• 250 g Cabanossi
• 2 tablespoon mustard, sweeter
• 2 egg yolks
• 2 tablespoon crème fraîche
• 2 tablespoon honey

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Instructions

1. Peel and wash the potatoes and cook covered in salted water for about 25 minutes.
2. Peel the onions, chop them finely and sweat them in hot clarified butter until translucent. Add the sauerkraut and sauté with it. Season with bay leaves, pepper and caraway seeds and simmer for about 15 minutes. Then take out the bay leaves.
3. Wash and chop the parsley, put some of it aside to sprinkle. Drain the potatoes and press or mash them through a potato press. Now add the chopped parsley and the milk - except for 1 tablespoon - and stir in. Season with salt and pepper.
4. Pour the mashed potatoes into a greased baking dish. Cut the Cabanossi into thin slices, mix with the sauerkraut and add to the puree.
5. For the cream crust, mix the sweet mustard with the egg yolks, crème fraiche, honey and a pinch of pepper. Spread on the sauerkraut.
6. Bake the casserole in a preheated oven (electric stove: 225 ° C, fan: 200 ° C, gas: level 4) for about 10 minutes. Sprinkle with the remaining parsley before serving.
7. Tip: If you don`t want to make the puree yourself, you can also use mashed potatoes powder (I always use two bags and a little less liquid so that it is a little firmer). The caraway can also be omitted if necessary.