How to make
Boil the potatoes until ready but do not overcook them. Leave them to cool and heat the oven to 360°F (180 °C). Chop the potatoes into round slices 1/4″ (0.5 cm) thick.
Boil the eggs, let them cool, peel and slice them.
In a large pan, saute the finely chopped meat for 5 min. until it catches an appetizing tan. Add the sliced onions, garlic and caraway. Cook for 10 min. Leave the mixture aside and braise the chopped sausage in the pan. Take it out and pour in 1 cup of water into the pan. Let it boil until about 2 tbsp of sauce remain.
Butter a deep oven dish and sprinkle on 1/2 cup of breadcrumbs. Arrange 1/3 of the potatoes, then add some of the meat mixture, half the sour cream on top and sprinkle on 1/2 cup of breadcrumbs.
Next, place another row of potatoes, the sausages, chopped eggs and remaining sour cream. Finish off with the remaining potatoes, breadcrumbs and finally, the butter. Cover the oven dish with foil and put it to bake for about 20 min. Remove the foil and bake another 20 min. Sprinkle the ready casserole with chopped parsley.
