Bratwurst casserole

Ingredients for 4 servings:

• 750 g dough (potato dumpling dough), ready-made from the refrigerated section
• 1 large onion(s), finely chopped
• 1 egg(s)
• 1 tbsp paprika powder
• 1 tsp curry powder
• 1 tbsp marjoram, shredded
• 1 tsp thyme, dried
• 6 tbsp cheese, grated (Gouda)
• 1 tsp rosemary, freshly chopped
• 1 tsp garlic granules or 1 finely chopped garlic clove
• Salt and pepper, please according to your taste
• 5 pieces of sausages, raw, coarse Franconian

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Potato dumpling dough with Franconian sausages

In a large bowl, combine the dumpling dough with the onions, egg, paprika, curry, marjoram, thyme, rosemary, 4 tablespoons of cheese, and garlic; stir well. Season with salt and pepper. The potato dough should taste savory even when raw; add more seasoning to taste. Pour about half of the dumpling dough into a glass casserole dish (you don’t need to grease it if you use glass, but I recommend it for other casserole dishes). Cut the Franconian sausages out of their skins and cut them into 2-cm-long pieces, or simply press them into dumplings and place half of them on the potato layer. Spread the second half of the potato dough mixture on top, then add the remaining meatballs. Cover the casserole dish and bake for 30 minutes in an oven preheated to 175 degrees Celsius. After 30 minutes, uncover, sprinkle with 2 tablespoons of cheese, and bake for another 15 minutes at 200 degrees Celsius. Make sure the sausages on top are browned but not burned. Let it cool in the dish for about 5 minutes, then the casserole is ready to serve! This recipe is great if you have frozen potato dough, as it tends to be very soft, but this doesn’t affect the casserole at all. Please consider the herb and spice instructions as guidelines; feel free to vary the amount.