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🍽️ Thuringian Dumpling Casserole in Henglein Style

638 kcal · 100 min · 4 servings

Ingredients

• 1 pkg. HENGLEIN Dumpling Dough "Thuringian Style" (750 g)
• 750 g Bell Pepper(s) (red)
• 2 tbsp Vegetable Oil
• a little Salt
• a little Pepper (freshly ground)
• 1 can Sauerkraut (425 ml)
• a little Sugar
• 200 g Meat Sausage
• 2 tbsp Butter
• 3 tbsp Flour
• 200 ml Milk
• 200 ml Broth
• 80 g Alpine Cheese (grated)
• 2 tbsp Parsley (chopped)

Instructions

1. 1. Prepare the dumpling dough according to the package instructions and cook the dumplings through.
2. 2. Halve the bell peppers lengthwise and remove the core.
3. 3. Wash the peppers and cut them into bite-sized pieces.
4. 4. Place the pepper pieces into a baking dish.
5. 5. Drizzle the vegetables with oil.
6. 6. Season the vegetables with salt and pepper.
7. 7. Preheat the oven with the grill function to 240 °C (Gas Level 6 or Convection 220 °C).
8. 8. Place the baking dish under the preheated grill.
9. 9. Grill the vegetables for about 5 to 8 minutes until the edges are brown and slightly crispy.
10. 10. Remove the dish from the oven and set it aside.
11. 11. Season the sauerkraut with a pinch of sugar.
12. 12. Cut the meat sausage into small cubes.
13. 13. Mix the sausage cubes with the seasoned sauerkraut.
14. 14. Fold the grilled pepper pieces into the sauerkraut-meat mixture.
15. 15. Slice the cooked dumplings.
16. 16. Heat the butter in a pot.
17. 17. Add the flour to the butter and sauté it briefly (sweat).
18. 18. Pour the milk and broth into the flour mixture.
19. 19. Bring the liquid to a boil.
20. 20. Add the cheese to the sauce.
21. 21. Stir until the cheese has completely melted.
22. 22. Layer the dumpling slices in a shingle-like pattern, alternating with the sauerkraut-meat mixture, in a clean baking dish.
23. 23. Pour the cheese sauce evenly over the casserole.
24. 24. Preheat the oven to 180 °C (Gas Level 3 or Convection 160 °C).
25. 25. Bake the casserole in the preheated oven for about 40 to 45 minutes until golden brown.
26. 26. Sprinkle the finished dish with fresh parsley.
27. 27. Serve the casserole hot.

Nutrition per serving

• kcal: 638
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 52 g