Sauerkraut, Sausage and Mashed Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 14.76 g | (15 %) | ||
| Fat | 23.07 g | (20 %) | ||
| Carbohydrates | 46.51 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.59 g | (32 %) |
| Vitamin A | 130.95 mg | (16,369 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 0.49 mg | (4 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 5.05 mg | (42 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 84.21 μg | (28 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 2.29 μg | (5 %) | ||
| Vitamin B₁₂ | 1.04 μg | (35 %) | ||
| Vitamin C | 60.67 mg | (64 %) | ||
| Potassium | 1,301.98 mg | (33 %) | ||
| Calcium | 182.95 mg | (18 %) | ||
| Magnesium | 67.45 mg | (22 %) | ||
| Iron | 6.24 mg | (42 %) | ||
| Iodine | 14.61 μg | (7 %) | ||
| Zinc | 2.18 mg | (27 %) | ||
| Saturated fatty acids | 11.83 g | |||
| Cholesterol | 59.23 mg |
Ingredients
- Ingredients
- 1 onion
- 1 Tbsp clarified butter
- 800 grams Sauerkraut (from a can)
- 5 Juniper berries
- 2 bay leaves
- 100 milliliters dry white wine
- 400 milliliters Meat stock
- salt
- freshly ground peppers
- 600 grams starchy potatoes
- 2 Tbsps butter
- 200 milliliters milk
- freshly grated Nutmeg
- 4 Dry sausages
Preparation steps
Peel the onion and cut into small pieces. Heat the clarified butter and saute the onion until soft. Add the sauerkraut, juniper berries and bay leaves. Add the wine and the broth, bring to a boil, cover and simmer for about 40 minutes. Season with salt and pepper.
Rinse the potatoes and cook in their skins until tender. Peel and press through a potato ricer. Mix with the butter and the milk and stir until mixture is smooth and season with salt and nutmeg. If the mixture is too dry, then stir in a little milk.
Preheat the oven to 200°C (approximately 375°F) top and bottom heat. Place the sauerkraut in a casserole dish and spread slightly towards the edge. Top with mashed potatoes. Cut the sausages into thick slices and arrange on the potatoes. Bake in hot oven 25-30 minutes until golden brown, then serve immediately.
