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Braised Sauerkraut in potato

Category:	Lunch
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	4.5 kg potatoes, floury variety 450 g flour 12 egg yolks mixed and smoked 450g diced bacon 1½ onions 3 cans sauerkraut 150 g sugar 3 eggs 9 tablespoons oil freshly grated nutmeg Pepper, sugar, salt to edit flour Some bay leaves and juniper

Preparation:

Wash, peel and cook the potatoes the day before in salted water. On the next day, mash the potatoes, then add with freshly grated nutmeg, flour, salt and eggs. Put 3 tablespoons oil in a pan and add the finely chopped onions and the bacon, sauté for about 4 minutes.

Next, add the sauerkraut and stir in the juniper and bay leaves. Simmer for 12 minutes at medium heat. Then season with pepper, sugar and salt.

Now put some flour on your work surface and roll out the potato dough until it is 1.5 cm thick.

Remove the cabbage from the heat and spread on the potato dough. Now fold the dough from the outside to the middle and close the edges. Once again roll it out slightly, then cut into diamond-shaped bags.

Slightly put the potato bags on both sides into flour, then place them into hot butter and the remaining oil. Those potato bags go excellently with sausages.