Sauerkraut Casserole with Cheese Sour Cream

1. drain the sauerkraut. Remove the skin from the onions and dice them. Heat clarified butter in an ovenproof frying pan. Cut sausage into slices and fry on both sides.

Remove and set aside.

Sauté onions and sauerkraut in drippings, turning until tender. Add sweet paprika, extinguish with a quarter of a liter of water, boil and let the clear soup dissolve in it. Simmer for about half an hour with the lid closed. 3.

Clean and rinse the peppers and cut them into small cubes. About 5 minutes before the end of the cooking time add to the sauerkraut form. Add sausage slices and fold in.

Stir in sour cream or crème fraiche and cheese. Season with salt, pepper and a little bit of sweet paprika. Pour over the sauerkraut. Bake in a heated oven (electric oven 225, convection oven 200, gas mark 4) for 10 -15 min until golden brown.

Time needed : 1 hour

Tip: Instead of clarified butter you can also use butter in most cases.

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