Thuringian Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack dough (Thuringian style822; dumpling dough, 750 g)
- 500 g sauerkraut
- 100 g bacon, diced
- 300 g Hackepeter
- 350 ml milk
- 3 egg (s)
- 1 onion (s)
- salt and pepper
- nutmeg
- sugar
- Caraway seed
- margarine
Print Recipe
Pin Recipe Instructions
- Grease a round baking pan or an ovenproof baking dish (not too flat) with margarine. Pour half of the dumpling mixture into the mold and press down evenly. The dumpling mass should have the same height everywhere in the mold.
- Spread 50 g of bacon evenly on top. Cut the onion into small cubes, fry in a pan with margarine until golden and finally caramelize with sugar. Spread the onion on the dumpling dough. Put a thin layer of sauerkraut and some caraway seeds on top.
- Form small dumplings out of the minced meat and spread on the sauerkraut. Put the remaining sauerkraut on the dumplings and then spread the dumpling mixture over them. Press everything into the shape with your hand. Sprinkle the remaining diced ham on top.
- Whisk the milk with the eggs and season with salt, pepper and nutmeg to fill the mold. Bake the whole thing at 170 ° C (fan oven) for about 90 minutes. The top layer should be nice and brown.
- Then you came to cut open the dumpling and serve it and drink a cold beer with it. If you want the sauerkraut to be softer, you should cook it for about 1 hour beforehand.
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