Summary

Ingredients

• 500 g potato (s)
• 1 onion (s)
• 350 g Kasseler comb, smoked
• 350 g sauerkraut
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1.38 liters apple juice
• 2 juniper berries
• 2 egg (s)
• 200 g crème fraîche
• 0.25 liter ¼ sweet cream
• 1 pinch paprika powder, noble sweet
• salt and pepper

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Instructions

1. Wash the potatoes and cook in the skin for 30-35 minutes until soft. Let cool a little, peel and cut into slices.
2. Peel and dice the onion. Cut the smoked pork into cubes. Pluck the sauerkraut into small pieces.
3. Heat the olive oil in a large saucepan and add the butter. Sauté the onion in it.
4. Add the sauerkraut. Stew for 2 - 3 minutes and deglaze with 1/4 l apple juice. Add the juniper berries. Cover and cook for 10 minutes. If necessary, add a little apple juice, most of the liquid should have evaporated.
5. Preheat the oven to 180 degrees.
6. Grease a baking dish with butter. Separate the eggs, mix the yolks with the crème fraîche and cream, season with salt, pepper and paprika powder. Beat the egg whites with a little salt and fold in carefully.
7. Layer the potatoes and sauerkraut with smoked pork in the baking dish and pour the egg cream over them.
8. Put in the oven for about 20 minutes until everything is baked golden yellow.