Name: German Sauerkraut Pudding
Ingredients: 20 g Butter; 1 Onion; finely chopped; 2 Bay leaf; 1 Clove garlic; minced; 250 g Sauerkraut * see note below; 250 ml Dry white wine such as Riesling; 20 g Butter; extra; 250 g German sausage such as bratwurst; sliced; 2 ts Fresh marjoram; 250 g Lasagne sheets; (uncooked), broken; 250 ml Cream; 4 Eggs; 100 g Grated tasty or sharp cheddar cheese; 1/2 c Fresh parsley; chopped

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	German	Tamara2	1	servings

INGREDIENTS

20	g	Butter
1		Onion; finely chopped
2		Bay leaf
1		Clove garlic; minced
250	g	Sauerkraut * see note below
250	ml	Dry white wine such as Riesling
20	g	Butter; extra
250	g	German sausage such as bratwurst; sliced
2	ts	Fresh marjoram
250	g	Lasagne sheets; (uncooked), broken
250	ml	Cream
4		Eggs
100	g	Grated tasty or sharp cheddar cheese
1/2	c	Fresh parsley; chopped

INSTRUCTIONS

Melt the butter and add the onion, bay leaves and garlic and saut. until
golden. Add the sauerkraut and continue cooking for 5 minutes. Add the wine
and cook for a further 20 minutes then set aside.
Heat a small frypan and add the butter. When melted, add the sliced
bratwurst and marjoram and saut. until the sausage slices are golden, about
3-5 minutes.
Butter an ovenproof baking dish and place half the sauerkraut on the
bottom, top with half the sausage mixture then half the lasagne sheets.
Repeat the layers until all the ingredients have been used.
Whisk together the cream, eggs and cheese with parsley and salt and pepper
to taste and pour over the ingredients in the dish.
Bake in a preheated oven at 180c. for 20-20 minutes or until golden and
bubbling.
Converted by MC_Buster.
Per serving: 1225 Calories (kcal); 114g Total Fat; (82% calories from fat);
31g Protein; 24g Carbohydrate; 1057mg Cholesterol; 667mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 21 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”