John Myers
Bread Casserole with Smoked Pork and Sauerkraut
The perfect bread casserole with smoked pork and sauerkraut recipe with a picture and simple step-by-step instructions.
- 500 g Freshly cooked sauerkraut
- 6 Discs Boneless Kasselernacken a 100gr
- 6 Discs Farmer’S bread 1.5 cm thick
- 6 tsp Mustard extra hot
- 150 ml Cream
- 100 ml Creme fraiche Cheese
- 3 Pc. Free range eggs
- 75 g Mountain cheese
- Salt
- Pepper
- Butter
- Brush the bread slices with mustard. Spread the sauerkraut cooked to your own taste (about 6 tablespoons) on top. Cover each with a slice of Kassel and press down. Put the remaining sauerkraut in a buttered form. Place the slices of bread in it upright. Beat the eggs. Mix the cream and creme fraiche, add the egg mixture and season well with salt and pepper. Spread the mixture over the casserole and sprinkle with mountain cheese.
- Place the casserole dish in the preheated oven at 160 degrees top / bottom heat for 40 minutes, then cover with aluminum foil and bake for another 20 minutes until golden brown. Be careful that the egg mass does not clog too much and get dry (unfortunately happened to me, as you can see in the photos)
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