Cut the sausages into thin slices. Peel the onion and dice it just like the breakfast bacon. Drain the apricot halves, collecting 200 ml of the juice. Cut the fruit into thin wedges. Peel the pear, remove the core and cut the pulp into small cubes. Mix with the lemon juice. Peel and slice the potatoes and layer them in a baking dish. Salt and pepper lightly.
Heat the oil in a pan. Fry the sausage slices in it until crispy brown. Take out and spread over the potatoes. Fry the onion and bacon in the remaining fat until the onion cubes have taken on a little color. Then add the sauerkraut and stir-fry briefly.
Preheat the oven to 180 degrees (top and bottom heat). Set aside 2 tablespoons of the collected juice, add the remaining juice, along with the hot vegetable stock and cream cheese, to the pan and bring to the boil. Add the bay leaf, season the pan with herb salt, pepper, caraway seeds, paprika powder, curry and sugar. Let everything stew with the lid closed for 20 minutes, stirring occasionally.
In the meantime, mix the remaining apricot juice with sour cream and herbs, season with herb salt and pepper. Mix the ground hazelnuts with the breadcrumbs.
About 5 minutes before the end of the cooking time, add the apricot wedges and pear cubes to the pan and cook briefly. Finally remove the bay leaf, stir in the herbs and honey, then season again with the spices.
Spread everything evenly over the potatoes. Pour the sour cream over it and smooth it out, then sprinkle with the breadcrumbs mixture so that everything is covered. Spread the herb butter in flakes on the casserole. Bake in the oven for about 40-45 minutes on the middle rack, until the crust is nicely browned. Bon appetit and have fun trying them out. Tasted very good and was nice and fruity and mild!