Sausage and sauerkraut casserole with beer sauce

Ingredients for 3 servings:

• 6 m.-sized potatoes
• 300 g sausages
• 125g bacon
• 1 small onion(s)
• 1 tsp, heaped flour
• 100 ml beer
• 1 tbsp plum jam or other jam
• 1 tbsp Worcestershire sauce
• 150 ml vegetable stock
• 300 g sauerkraut
• 1 pack of cheese
• salt and pepper
• oil
• possibly thyme or rosemary

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Quarter or halve the potatoes, depending on their size, and place them in a baking dish. Season with a little olive oil and salt. Place them in a hot oven at approximately 180°C (convection oven). Leave the potatoes in the oven until the rest is cooked. Feel free to add a little thyme or rosemary to the potatoes. Halve the sausages and finely chop the bacon. Add 1-2 tablespoons of oil to a preheated pan and start frying the sausages. When the sausages are almost cooked to your liking, add the bacon and fry briefly. Then remove everything from the pan. Roughly chop the onion and lightly sauté in the pan. Add the flour and stir constantly over low heat. Now deglaze with the beer (I find a pilsner or dark beer works best). Add the Worcestershire sauce and jam and bring to a boil briefly. Deglaze with the vegetable stock and bring back to a boil. Season lightly with salt and pepper—but less salt, as the potatoes and bacon are already salty. Remove the potatoes from the oven. Fold in the sausages and sauerkraut and pour in the sauce. Sprinkle with cheese and return to the oven at 180°C until the cheese reaches the desired degree of browning.