Kettle cake with sauerkraut and smoked pork in the Optigrill

Ingredients for 5 servings:

• 1 bag of potato pancake batter (ready-made batter from the refrigerated section), approx. 750 g
• 1 gr. can/n wine sauerkraut, approx. 850 ml
• 400 g smoked pork neck
• 1 onion(s)
• 2 eggs
• 2 pinches of fleur de sel
• some pepper
• some nutmeg, freshly grated
• 1 tbsp parsley, dried

Instructions

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

Quantity for the baking tray of the Optigrill+ XL

Dice the smoked pork neck and finely chop the onion. Combine the potato pancake batter with the wine sauerkraut, onions, parsley, salt, pepper, and eggs. Add the diced smoked pork and mix well. Pour the finished mixture into the baking tray and spread evenly. Place a spacer (e.g., a wooden spoon) between the outside of the baking tray and the upper grill plate. The spacers can be removed during the last 10 minutes to create a light crust. Bake in the Optigrill baking tray on the manual orange setting for approximately 90 minutes. Check the baking progress regularly.