Cheese sausage with sauerkraut in a loaf of bread

Ingredients for 4 servings:

• 1 mixed bread, approx. 1 kg
• 8 slices of cooked ham
• 6 sausages (cheese sausage, depending on bread size)
• 1 gr. can/n sauerkraut (850 g drained weight)
• 2 m.-sized onion(s)
• 300 ml vegetable stock
• 3 tbsp cornstarch
• 2 tbsp butter
• 1 pinch(s) of caraway powder
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Cut off the top third of the mixed bread to serve as a lid. Carefully hollow out the bottom part of the bread with a spoon, leaving a border of at least 1.5 cm all around. Place the remaining filling on a baking sheet lined with baking paper in a preheated oven at 140°C (top/bottom heat) for about 45 minutes to dry. Use the crumbs for something else, such as breadcrumbs. Pour the sauerkraut into a sieve, rinse briefly with cold water, and let it drain in the sieve. Peel and finely dice the onions. Heat the butter in a saucepan and sauté the diced onions until translucent. Add the sauerkraut, top up with the vegetable stock, and simmer gently over medium heat until soft. Mix the starch with a little cold water to thicken the cabbage. Season with salt, pepper, and caraway seeds and let cool. Line the inside of the bread completely with cooked ham. Fill the loaf with half of the sauerkraut, place the Käsekrainer next to each other, and cover with sauerkraut until the loaf is completely filled. Place the remaining cooked ham on top and seal everything with the lid of the loaf. Place the loaf on a baking sheet lined with baking paper and bake in the lower third at 140°C (top/bottom heat) for 45 minutes. Then bake for another 15 minutes at 180°C (now 350°F). Then remove and carefully slice. This works best with an electric knife.