9 oz (280 g) sauerkraut
8 oz (250 g) smoked pork chop
4 fl oz (125 ml) beef stock
salt
1 tsp caraway seeds
butter to grease the oven proof dish
ground black pepper
7 oz (200 g) brie cheese
8 oz (250 g) smoked pork chop
4 fl oz (125 ml) beef stock
salt
1 tsp caraway seeds
butter to grease the oven proof dish
ground black pepper
7 oz (200 g) brie cheese
method
1. Drain the sauerkraut using a colander. Cut the smoked pork chop into thin strips. Mix the sauerkraut together with the stock and meat.
2. Season with the caraway seeds, salt and pepper. Preheat the oven to gas mark 4 (350° F or 180° C). Crease the oven proof dish with the butter and fill with the mixture.
3. Slice the cheese and spread as a lattice over the casserole. Place the dish in the centre of the oven and bake for approximately 10 minutes.
2. Season with the caraway seeds, salt and pepper. Preheat the oven to gas mark 4 (350° F or 180° C). Crease the oven proof dish with the butter and fill with the mixture.
3. Slice the cheese and spread as a lattice over the casserole. Place the dish in the centre of the oven and bake for approximately 10 minutes.
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