Curd Sauerkraut Casserole

Mix flour, cream, curd fraiche , 4 egg yolks, the grated soy sauce, Angostura, Emmentaler and brandy to a dough.

Steam the finely chopped leek in butter and lightly brown the finely diced smoked pork. Form 2/3 of the dough in a buttered gratin dish, spread the sauerkraut loosely and evenly, season with tarragon and marjoram, salt and pepper and add the smoked pork and leek on top. Stir the rest of the dough well with the beaten egg white and form over the quantity, sprinkle with sunflower seeds.

Bake in a heated oven at 200 °C (gas mark 3) for about 45 minutes.

Source : Cma brochure “Sauerkraut in a new way” **

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