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Mom's sauerkraut and black pudding casserole

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Ingredients for 4 servings:

  • 750 g sauerkraut
  • 500 g black pudding, or 250 g each of minced meat and black pudding
  • 700 g potatoes, boiled
  • 40 g fat
  • 1 onion(s), diced
  • breadcrumbs
  • butter flakes
  • salt and pepper
  • Fat, for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Fry the sausage in fat and onions. Alternate potato slices, sauerkraut, and sausage in a greased casserole dish. The top and bottom layers should be potatoes. Top with fat flakes and sprinkle with breadcrumbs. Bake for 1/2 hour at 180 degrees Celsius. I prefer the half-and-half version with old, hard smoked black pudding.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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