Roasted potato casserole with Krakauer sausages

Ingredients for 4 servings:

• 1.2 kg potato(s), waxy
• 750 g savoy cabbage
• 3 sausages (Krakauer), about 300 g
• 4 tbsp oil
• 2 m.-sized onion(s)
• 50 g bacon, streaky, smoked
• 250 g sour cream or creme fraiche
• 4 eggs
• Grated cheese (amount as required)
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the potatoes and boil for about 20 minutes. Rinse, peel, and let cool. Trim, wash, and strip the savoy cabbage. Slice the sausages and fry in 1 tablespoon of hot oil, then remove. Brown the cabbage vigorously in the frying fat, then deglaze with 150 ml of water, bring to a boil, and simmer covered for about 10 minutes. Season with salt and pepper. Slice the potatoes, peel, and chop the onions. Dice the bacon and fry until crispy, briefly frying the onions. Remove both. Heat 3-4 tablespoons of oil in the bacon fat and fry the potatoes in batches for about 10 minutes until golden brown. Towards the end, add the onions and bacon. Season with salt and pepper. Place the potatoes, cabbage, and sausage in a greased casserole dish. Mix the sour cream and eggs and season with salt, pepper, and nutmeg, then pour over the cabbage. Sprinkle with cheese. Bake in an oven preheated to 150°C (fan oven) for 40-45 minutes.