German Pretzel Pie With Sauerkraut And Sausages
A delicious combination of pretzels, sauerkraut, potatoes, and sausages in one savory pie.
Equipment
- Springform pan
- Saucepan
- Frying Pan
Ingredients
- 600 g potatoes peeled
- 180 ml warm milk
- 85 g butter softened
- salt to taste
- nutmeg to taste
- 450 g sauerkraut
- 1 carrot peeled & grated
- 1 handful parsley chopped
- 180 ml heavy cream
- 225 g pretzel twists crushed
- 3 eggs whisked
- 7 frozen soft pretzels thawed
- 340-450 g sausage links
- mustard
Instructions
- Boil the peeled potatoes in salted water. Drain the water, mash the potatoes, and mix them with the warm milk, softened butter, salt, and nutmeg until smooth.
- Bring the sauerkraut to a boil in a saucepan. Stir in the heavy cream, grated carrot, and chopped parsley and let everything simmer together for another 5 minutes.
- Combine the crushed pretzel twists with the whisked eggs and press the mixture into the bottom of a springform pan.
- Arrange the thawed soft pretzels around the edge of the springform pan so that they slightly hang off and sprinkle salt over the dough. Transfer the pan to a preheated oven and cook at 350°F for 20 minutes. Remove the pan from the oven and carefully remove the pretzel pie from the springform pan while it's still warm.
- Arrange the sausage links in a large spiral shape and secure the meat with a wooden skewer. Heat some cooking oil in a pan over medium heat and fry the sausage spiral on both sides until cooked through.
- Spread the sauerkraut over the bottom of the pretzel crust and top with the mashed potatoes. Place the fried sausage spiral on top of the mashed potatoes and squirt lines of mustard between the sausage links.
