Ingredients with Measurements:
- 1 pound Schinkenwurst, sliced
- 1 pound sauerkraut, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded Swiss cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the Schinkenwurst, sauerkraut, caraway seeds, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
4. Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes.
5. Slowly whisk in the milk and bring to a simmer. Cook for 2-3 minutes, until the mixture thickens.
6. Remove from heat and stir in the sour cream and shredded Swiss cheese.
7. Pour the mixture into a 9x13 inch baking dish.
8. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the mixture over the top of the casserole.
9. Bake for 25-30 minutes, until the top is golden brown and the casserole is heated through.
10. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 19g
- Protein: 25g
Substitutions for ingredients:
- Schinkenwurst can be substituted with any cooked ham or sausage.
- Swiss cheese can be substituted with any other type of cheese.
Variations:
- Add sliced potatoes to the casserole for a heartier meal.
- Use beer instead of milk for a more authentic German flavor.
Tips and tricks:
- Make sure to drain the sauerkraut well to avoid a watery casserole.
- Use a whisk to prevent lumps when adding the milk to the mixture.
- For a crispier topping, broil the casserole for a few minutes after baking.
Storage instructions:
- Store 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 in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with fresh parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- German potato salad
- Cucumber salad
Troubleshooting advice:
- If the casserole is too thick, add a little more milk to thin it out.
- If the casserole is too watery, drain the sauerkraut more thoroughly next time.
Food safety advice:
- Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Schinkenwurst is a type of German sausage made from ham and pork.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with a side of roasted vegetables or a green salad.
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Region: German