Saarland 'Gefillte Casserole'

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 1 kg dough (dumpling dough or potato pancake dough)
• 1 can sauerkraut
• 1 cup sour cream or sour cream or crème fraîche
• 1 cup of sweet cream or milk
• 2 onions
• 1 jar white wine, dry
• salt and pepper
• nutmeg
• oil
• e.g. dried meat, finely diced or grated cheese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Casserole in the style of Saarland filled dumplings ‘Hoorische with bacon cream and sauerkraut’

Fry the minced meat with the chopped onion in a little oil until browned and crumbly, then season with salt and pepper. Rinse the canned sauerkraut with cold water and squeeze out any excess water to reduce the acidity. Lightly butter a baking dish and line it with half of the dumpling dough. Layer the sauerkraut, minced meat, and dumpling dough twice, like lasagna. Mix the sour and sweet cream with the white wine and season with salt, pepper, and a pinch of nutmeg. Pour the mixture over the ingredients in the baking dish. Bake the casserole for 45-60 minutes at 160°C (320°F). Halfway through the baking time, sprinkle with diced jerked meat or grated cheese, if desired. Can be made ahead. If you’re slow to arrive, it can also wait in the oven at 80°C (176°F) for 30-40 minutes.