Sauerkraut casserole with broad beans

Ingredients for 3 servings:

• 6 potatoes
• 800 g sauerkraut
• 1 jar beans, thick green
• 2 sausages (Krakauer)
• 400 g minced pork
• 200 g cheese, grated, e.g. Emmental
• salt and pepper
• savory
• 2 small onions
• 1 clove(s)
• 1 bay leaf,
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

The only sauerkraut dish our family likes

Peel the potatoes and onions. Slice the potatoes and fry in a pan with oil for about 15 minutes until browned. Then layer them in a casserole dish. In the same pan, fry the diced onion and ground meat until crumbly. Now add the sauerkraut and sliced ​​Krakauer sausages. Add the cloves and bay leaf. Cover and cook for about 20 minutes, stirring occasionally. After 20 minutes, add the beans and broth and cook for another 10 minutes. Then remove the bay leaf and clove and season with salt, pepper, and savory. Pour the mixture over the fried potatoes, sprinkle with cheese, and bake in the oven at 180 degrees Celsius for 30 minutes. Since we don’t like sauerkraut on its own, I always add beans; this way the dish remains sour but not as overly acidic.