John Myers
Bratwurst-Potato-Sauerkraut Casserole
The perfect bratwurst-potato-sauerkraut casserole recipe with a picture and simple step-by-step instructions.
- 600 g Nuremberg sausages
- 1 kg Potatoes
- 500 g Braised cabbage – see my cookbook
- 200 g Grated Emmental
- 1 tbsp Clarified butter
- Oil
- Salt
- Pepper
- Paprika powder
- Dried thyme
- Dried oregano
- Dried basil
- Boil potatoes, let cool, peel and cut into slices.
- Fry the sausages brown on both sides in oil, cut into small pieces and place in a baking dish.
- Fry the potatoes with the diced ham and the peeled and diced onion in clarified butter, season with salt, pepper, paprika powder, thyme, oregano and basil, turn the potatoes several times until you have nice brown roasted potatoes, add the braised cabbage and mix well Put the sausages in the baking dish.
- Sprinkle everything with the cheese and bake in a preheated oven at 220 ° C for about 30 minutes.
Facebook Comments