John Myers
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Sauerkraut and Chorizo potato Casserole
The perfect sauerkraut and chorizo potato casserole recipe with a picture and simple step-by-step instructions.
Sauerkraut:
- 1 Onion
- 1 Clove of garlic
- 300 g Sauerkraut drained fresh
- 150 g Riesling
- 200 g Sour cream
- 100 ml Cream
- 3 small Bay leaves fresh
- 4 Juniper berries
- 1 tbsp Dried marjoram
- 1 tbsp Seasoned salt from my KB
- 1 tbsp Oil
- 1 tbsp Garlic pepper from my KB
- 1 pinch Sugar
Chorizo mix:
- 500 g Chorizo sausage
- 500 g Merquez sausage / ground beef
- 50 g Bacon cubes
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Tomato paste
- 1 tbsp Garlic pepper from my KB
Potatoes:
- 700 g Boiled potatoes
Sauerkraut:
- Peel the onions and garlic, dice finely. Heat the oil in a saucepan and roast the onions and garlic, then stir in the sauerkraut, sizzle briefly. Deglaze with wine and add bay leaves and juniper berries. Braise for 10 minutes. Then add the sour cream, seasoned salt, garlic pepper, marjoram, sugar and set aside.
Chorizo mixture: oven / convection / 180 degrees
- Heat oil in a pan and fry onions and garlic in it, then fry the squeezed chorizo sausage in it until crumbly, add tomato paste and a little garlic pepper.
Potatoes:
- Peel and knead the potatoes and place in a baking dish.
- Then spread the chorizo mixture over it, then sauerkraut! Bake everything in the oven for 20 minutes!
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