Yield: 1 servings
|1 \N||Onion; finely chopped|
|2 \N||Bay leaf|
|1 \N||Clove garlic; minced|
|250 grams||Sauerkraut * see note below|
|250 millilitres||Dry white wine such as Riesling|
|20 grams||Butter; extra|
|250 grams||German sausage such as bratwurst; sliced|
|2 teaspoons||Fresh marjoram|
|250 grams||Lasagne sheets; (uncooked), broken|
|100 grams||Grated tasty or sharp cheddar cheese|
|½ cup||Fresh parsley; chopped|
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.