Dumpling casserole “Thuringian style”

Ingredients for 4 servings:

• 1 bag of HENGLEIN dumpling dough “Thuringian style”
• 750 g red bell pepper(s)
• 2 tbsp vegetable oil
• some salt
• some pepper, freshly ground
• 1 can sauerkraut, 425 ml
• some sugar
• 200 g meat sausage
• 2 tbsp butter
• 3 tbsp flour
• 200 ml milk
• 200 ml broth
• 80 g mountain cheese, grated
• 2 tbsp parsley, chopped

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

With paprika, sauerkraut, meat sausage and mountain cheese

1. Prepare the dumpling dough according to the package instructions and cook the dumplings. Halve, trim, wash, and slice the bell peppers, then place them in a baking dish. Drizzle with oil, season with salt and pepper, and grill under a preheated grill at 240°C (gas mark 6, fan oven 220°C) for about 5-8 minutes, until the edges are browned. 2. Season the sauerkraut with a little sugar. Dice the pork sausage and mix with the sauerkraut and bell peppers. For the sauce, heat the butter, add the flour, and sauté. Pour in the milk and broth, bring to a boil, add the cheese, and let it melt. 3. Slice the dumplings and arrange them in a baking dish with the sauerkraut mixture, forming a shingle pattern. Pour the sauce over the dumpling casserole and bake in a preheated oven at 180°C (gas mark 3, fan oven 160°C) for approximately 40-45 minutes until golden brown. Sprinkle with parsley and serve. Tip: This casserole also tastes great with HENGLEIN gnocchi or potato dumplings.