Sauerkraut casserole

Ingredients for 4 servings:

• 750 g potatoes, cooked
• 140 ml milk, hot
• Salt
• nutmeg
• 800 g sauerkraut
• 400 g black pudding, fresh
• 400 g liver sausage, fresh
• pepper
• 1 tsp marjoram
• 6 tbsp onion(s) (fried onions)
• 1 egg yolk
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

hearty with homemade blood sausage and liver sausage

Mix the boiled potatoes with hot milk until mashed, stir in the egg yolk, and season with salt and nutmeg. Grease an ovenproof dish. Pour in one-third of the mashed potatoes, then half of the sauerkraut (fresh sauerkraut must be pre-cooked) and two tablespoons of fried onions. Spread the squeezed blood sausage mixture on top and season with pepper. Add another third of the mashed potatoes, then the second half of the sauerkraut, more fried onions, and then the squeezed liverwurst mixture. Season with marjoram. Finally, top with the remaining mashed potatoes. Cook in the covered oven for 50 minutes at 180°C. 10 minutes before the end of the cooking time, remove the lid and sprinkle the remaining fried onions over the casserole.