Sauerkraut pie
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Salty sweet sauerkraut pie tastes heavenly with sausage and beer. Sauna night food at its best.
Ingredients for six
1 savoury pie crust approx. 500g can of sauerkraut 2 carrots rapeseed oil 100g bacon 3 tbsp syrup 3 tbsp soy 1 tsp black pepper 2 tsp meiram
Mustard sauce
2 dl French cream 1 tbsp dijon mustard 1 tbsp curry
Make the pie crust in time to melt. Soak the sauerkraut in cold water for half an hour to release the excess acidity. After that, drain dry.
Heat the oven to 180C.
Cut the bacon into small pieces and fry in a large frying pan until crispy. Add the sauerkraut and grate the carrot over the top. Season with syrup, soy, pepper and meiram.
Simmer for a couple of minutes in a frying pan on a low heat.
Turn the pie crust into a baking dish and prick the bottom with a fork to prevent the crust from rising during baking.
Transfer the sauerkraut mixture carefully to the pie crust. Spread a little rapeseed oil on the surface to prevent it from drying out.
Bake the sourdough pie in a 180C oven for about 45 minutes. Stir in the mustard sauce during this time.
After baking, the pie should cool and rise for at least 15 minutes.
Serve the sauerkraut pie with a mustard sauce. The fried bratwurst and Bavarian lager are delicious with this dish!
Central Europe bacon Germany
