Kappes Teerdisch – mashed potatoes with sauerkraut and bacon

Ingredients for 4 servings:

• 600 g sauerkraut
• 4 tbsp lard
• 250 ml white wine
• 1 kg potatoes
• e.g. salt and pepper
• possibly caraway, optional
• 4 tbsp cream
• 250 ml milk, hot
• 2 large onions
• 400 g bacon, cut into strips or cubes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Sauté the sauerkraut in hot lard, deglaze with white wine, and simmer with a pinch of salt for about 15 minutes. Tip: Alternatively, heat ready-made sauerkraut according to the package instructions. Meanwhile, peel the potatoes, cut them into pieces, and cook them in salted water. Optionally, add caraway seeds to the cooking water or later to taste. Then drain the water and mash or puree the potatoes with the hot milk and cream. Now add the sauerkraut and mix everything together. Season with salt and pepper, optionally also caraway seeds, and set aside. Peel the onions and cut them into thin strips. Then fry them with the bacon strips until golden brown. If using diced bacon, add them to the onions a little later. Line a baking dish with half of the onion and bacon mixture. Spread the mash on top, then spread the rest of the onion and bacon mixture on top. Bake covered in a preheated oven at 200°C top/bottom heat for about 25 minutes, then uncovered for another 5 minutes.