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Spirelli sauerkraut gratin with Vienna sausages

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Ingredients for 4 servings:

  • 400 g spirals
  • 500 g sauerkraut
  • 4 pairs of Vienna sausages
  • 200 ml cream
  • 800 ml vegetable stock
  • n. B. herbs
  • salt and pepper
  • 200 g grated cheese (e.g. Gouda or gratin cheese)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Slice the Vienna sausages. Drain the sauerkraut a little. Now layer the pasta, then the sausages, and then the sauerkraut in a casserole dish. Then add the pasta, the sausage slices, and finally the sauerkraut. Bring the vegetable broth and cream to a boil briefly and season with salt, pepper, and the herbs. Pour the sauce over the pasta. Finally, top with the grated cheese. Bake in a preheated oven at 175°C (convection oven) for about 25 minutes. Tip: If you like, you can add about 150g of processed cheese to the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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