Lower Rhine sauerkraut casserole with smoked pork

Ingredients for 4 servings:

• 800 g potatoes, floury or mostly waxy
• 200 ml milk
• 1 tbsp butter
• 600 g smoked pork, boneless
• 1 large onion(s)
• 2 small cans of sauerkraut (champagne) 400 g each, or 1 large
• 2 tsp paprika powder
• 1 tsp, sautéed marjoram
• 1 tbsp parsley, chopped
• 1 jar white wine
• 2 cups of crème fraîche
• 1 pinch of nutmeg
• Caraway seeds
• salt and pepper
• 1 tbsp oil, e.g. sunflower oil
• Butter or margarine for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

with mashed potatoes and crème fraîche

For the mashed potatoes, peel and quarter the potatoes, then boil in salted water for about 20 minutes until tender. Drain the water and allow to evaporate. Mash finely with butter and milk and season with nutmeg, salt, and a little pepper. Cut the smoked pork into bite-sized cubes, peel the onion, and slice it into rings. Heat oil in a pan and briefly fry the smoked pork, add the onion rings, and continue to simmer until the onions are translucent. Season with 1 teaspoon of paprika and marjoram and deglaze with white wine. Simmer for about 10 minutes, stirring. Preheat oven (180°C fan/convection oven, 200°C top/bottom heat). Grease a baking dish. Place mashed potatoes on the bottom, then the smoked pork and onion mixture without the broth, and top with sauerkraut. Pour some of the gravy over the top. Spread the smooth crème fraîche (or use crème légère if you want to save calories) on top and sprinkle with a little paprika. Bake in the oven for 25 minutes. Finally, garnish with some chopped parsley and enjoy hot. This casserole is easy to prepare. This serving serves 4-6 people, depending on your appetite.