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Ingredientes
- 20 gm butter
- 1 x onion, finely minced
- 2 x bay leaf
- 1 x clove garlic, chopped
- 250 gm sauerkraut * see note below
- 250 ml dry white wine such as Riesling
- 20 gm butter, extra
- 250 gm German sausage such as bratwurst, sliced
- 2 tsp fresh marjoram
- 250 gm Lasagne sheets, (uncooked), broken
- 250 ml cream
- 4 x Large eggs
- 100 gm grated tasty or possibly sharp cheddar cheese
- 1/2 c. fresh parsley, minced
Direcciones
- Heat the butter and add in the onion, bay leaves and garlic and saute/fry till golden brown. Add in the sauerkraut and continue cooking for 5 min. Add in the wine and cook for a further 20 min then set aside.
- Heat a small frypan and add in the butter. When melted, add in the sliced bratwurst and marjoram and saute/fry till the sausage slices are golden brown, about 3-5 min.
- Butter an ovenproof baking dish and place half the sauerkraut on the bottom, top with half the sausage mix then half the lasagne sheets. Repeat the layers till all the ingredients have been used.
- Whisk together the cream, Large 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 min or possibly till golden brown and bubbling.
