Winemaker's feast

Ingredients for 5 servings:

• 4 m.-sized eggs
• 150 g butter, soft
• 250 g flour
• 3 tsp baking powder
• 125 g crème fraîche
• 500 g cooked ham, diced
• 500 g Gouda, diced
• 50 g bacon cubes
• 250 g sauerkraut
• 200 g potatoes, raw, coarsely grated
• 1 tbsp mustard
• 1 bunch of chives
• 1 bunch of parsley
• some salt and pepper
• n. B. spice(s), e.g. marjoram, nutmeg, etc.

Instructions

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

very hearty, with wine or beer, for a large loaf pan

Dice the ham and cheese, finely chop the chives and parsley. Sauté the sauerkraut and bacon in a pan or saucepan. Beat the eggs and butter until light and fluffy, then combine with the flour and baking powder to form a dough. The dough will be rather tough. Add the ham and cheese cubes, sauerkraut, crème fraîche, herbs, and spices to the dough and mix everything together. Finally, add the grated potatoes. Pour the mixture into a large, greased or parchment-lined loaf pan. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for about one hour. If the crust is too dark, cover with aluminum foil or parchment paper. It’s best served warm in thick slices with beer or wine. I recommend green sauce and salad as a side dish. I discovered this hearty dish in Rheinhessen and, at my friend’s request, baked it this way. Tip: You can also store the finished baked winemaker’s feast in the refrigerator and fry the slices in a pan before serving.