Sauerkraut casserole with sausages

Ingredients for 4 servings:

• 1 onion(s)
• Clarified butter for frying
• 500 g sauerkraut
• 250 ml vegetable stock
• 2 bay leaves
• 4 carnations
• Salt
• 1 tsp pepper, green, pickled
• 800 g potato(s), floury
• 100 ml milk, hot
• 1 tbsp butter
• 1 pinch of salt
• nutmeg
• 1 small leek(s)
• 10 bratwursts (Nuremberg sausages)
• 100 g Gouda, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cook the potatoes in salted water for 18-20 minutes. Dice the onion. Heat the clarified butter in a saucepan and sweat the onion until translucent. Tear the sauerkraut into small pieces and sauté briefly. Pour in the vegetable stock, add the bay leaves and cloves, season with salt and green pepper, and simmer for 15 minutes. Drain the cooked potatoes, let them cool slightly, and peel them. Press them through a potato ricer and mash them with hot milk, nutmeg, a little butter, and a pinch of salt until firm. Trim and wash the leeks and cut them into strips. Blanch them briefly in boiling salted water, remove them, and let them drain. Grease a baking dish. Add half of the mashed potatoes and smooth them down. Spread the well-drained sauerkraut on top. Cover with the leek strips, then cover with the remaining mashed potatoes and smooth them down. Brown the sausages in a little fat and press them into the mashed potatoes. Sprinkle with grated Gouda cheese and bake the casserole in an oven preheated to 180°C for 30-40 minutes. Once the cooking time is complete, remove the sauerkraut casserole, arrange it decoratively, and serve immediately.