Ingredients with Measurements:
- 1 pound metworst, sliced
- 1 pound sauerkraut, drained
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Large skillet
- Medium saucepan
- 9x13 inch baking dish
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sliced metworst over medium-high heat until browned. Remove from skillet and set aside.
3. In the same skillet, add the drained sauerkraut and cook for 5 minutes. Remove from skillet and set aside.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly until the mixture thickens.
5. Add salt, black pepper, and nutmeg to the saucepan and whisk until combined.
6. Add the cooked metworst and sauerkraut to the saucepan and stir until evenly coated.
7. Pour the mixture into a 9x13 inch baking dish.
8. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Sprinkle the mixture over the top of the metworst and sauerkraut mixture.
9. Bake for 25-30 minutes, or until the top is golden brown and crispy.
10. Let cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 15g
Cholesterol: 90mg
Sodium: 980mg
Carbohydrates: 29g
Fiber: 4g
Sugar: 6g
Protein: 19g
Substitutions for ingredients:
- Metworst can be substituted with any type of sausage.
- Sauerkraut can be substituted with any type of pickled vegetable.
- Whole milk can be substituted with any type of milk or milk alternative.
- Parmesan cheese can be substituted with any type of grated cheese.
Variations:
- Add diced potatoes to the mixture for a heartier dish.
- Use different types of sausage or pickled vegetables for a different flavor profile.
- Add chopped onions and garlic to the mixture for extra flavor.
Tips and Tricks:
- Make sure to drain the sauerkraut well to avoid excess liquid in the dish.
- Use fresh breadcrumbs for a crispier topping.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested Side Dishes:
Serve with mashed potatoes or crusty bread.
Troubleshooting Advice:
If the mixture is too thick, add more milk until desired consistency is reached.
Food Safety Advice:
Make sure to cook the sausage and sauerkraut to the appropriate temperature to avoid any foodborne illnesses.
Food History:
Metworst is a type of Dutch sausage that is traditionally made with beef or pork.
Flavor Profiles:
This dish has a savory and slightly tangy flavor profile.
Serving Suggestions:
Serve as a main dish for dinner or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Dutch
Taste: Savory, Tangy, Umami, Rich, Comforting