Sauerkraut casserole

Ingredients for 5 servings:

• 250 g spaetzle (raw material)
• salt and pepper
• 50 g butter
• 50 g flour
• 250 ml vegetable stock
• 500 ml milk
• 200 g cream cheese or mild grated Gouda
• nutmeg
• 350 g Kasseler cutlet(s), boned
• 1 vegetable onion(s)
• 1 tbsp clarified butter
• 450 g sauerkraut
• 4 juniper berries
• 1 tsp caraway seeds
• 1 bay leaf
• Fat for the mold
• 100 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

to prepare well

Cook the spaetzle in plenty of salted water for about 10 minutes. Drain, refresh, and let drain. For the sauce, melt the butter in a saucepan, sweat the flour in it, and deglaze with the stock and milk. Stir in the cheese. Season the sauce with salt, pepper, and nutmeg. Wash the smoked pork, pat dry, and dice. Peel the onion, halve it, and slice it into thin rings. Heat the clarified butter and fry the onions until crispy and brown. Remove a few onion rings and set aside. Add the smoked pork, sauerkraut, juniper berries, bay leaf, and caraway seeds to the onions. Sauté over medium heat for about 5 minutes. Season with salt and pepper. Mix the sauerkraut, spaetzle, and cheese sauce. Transfer to a greased casserole dish and top with the onions. Bake in a preheated oven on the middle rack at 200°C (conventional/bottom heat 175°C, gas mark 3) for approximately 40 minutes. Sprinkle the grated Gouda cheese over the top 10 minutes before the end of cooking. Cooked ham can also be used instead of smoked pork.