How to make
Chop the onion and stew it with a little salt in the oil heated over a moderate heat.
Cut the sauerkraut into very thin strips and along with the tomato concentrate, bay leaves and paprika add the mixture to the onions.
Cook briefly and pour enough water to cover the products.
Add salt, raw sausage and whole potatoes and cook until the greens soften and the water is almost completely boiling.
Transfer them to a clay pot and arrange the smoked fillet, bacon and smoked sausage on top. Sprinkle the dish with coarsely ground hot paprika.
Bake the dish in a preheated oven at 390°F (200 degrees) until it is lightly browned.
Note: You can boil the potatoes separately and put them at the end at the time of baking, because if you boil them with the sauerkraut, there is a danger that they will break apart.
The baked Choucroute Garnie is ready.
