Leberkäse and sauerkraut casserole

Ingredients for 4 servings:

• 6 m.-large potatoes, waxy
• 6 slices of Leberkäse
• 500 g sauerkraut
• 200 ml apple juice
• 1 cup sour cream
• Mustard, sweet, coarse-grained
• e.g. marjoram
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Boil the potatoes with their skins on (or alternatively, prepare them as described in the “KK” section under “Skimmed Potatoes in a Quick and Easy Way” side dishes). Peel the potatoes and, once cooled, cut them into approximately 5 mm-wide slices. Preheat the oven to 175°C (fan oven). Meanwhile, lightly fry the Leberkäse (meatloaf) in a pan with a little fat, then remove from the oven. Add the sauerkraut and apple juice to the pan and simmer for about 10 minutes. Season lightly with salt and pepper, and marjoram if desired. Grease a casserole dish. Mix the sour cream with the mustard and season to taste (more or less mustard to taste). Begin by layering the potato slices vertically in a fan shape, then add sauerkraut, then 2 slices of Leberkäse (meatloaf), staggering them. Then layer more sauerkraut, then more potatoes, sauerkraut, Leberkäse, etc. – if possible, end with potatoes (for aesthetic reasons). Spread the sour cream evenly on top. Cook in the hot oven for about 30 minutes.