Indian-inspired sauerkraut casserole with crispy tempeh and pancetta

This recipe was created by Yvonne, and when we took a bite, we briefly thought we were dealing with a recipe by Vanja. Make this; you won't regret it.

Sauerkraut casserole with crispy tempeh and pancetta (bacon)

• Preheat the oven to 200 degrees. Lightly grease a baking dish with butter or oil.
• Boil the potatoes for the mashed potatoes in plenty of salted water until tender (in 15 to 20 minutes).
• Meanwhile, cook the pancetta/bacon cubes in a sauté pan or wok until done, making sure they don't get too crispy. Scoop half out of the pan and set aside. We will use this later for the garnish.
• Add a tablespoon of sunflower oil to the remaining bacon fat in the pan. Add the onions and fry until translucent and soft. Add the chili pepper (or sambal) and fry briefly. Then add the slices of smoked sausage and let them fry for another 5 minutes.
• Let the sauerkraut drain briefly in a colander (do not rinse!). Add it to the pan with the onions, mix everything well, and let it fry gently for 10 minutes.
• Can we get back to the potatoes in the meantime? Drain them and let them steam dry briefly. Briefly warm the milk and butter in the microwave and mash together with the potatoes into a creamy purée.
• Stir the soy sauce and cloves into the sauerkraut mixture. Add the fried tempeh as well, but save a little for the garnish (you can optionally mix this with the reserved pancetta already).
• Spoon the fried sauerkraut into the oven dish. Then spread the mashed potatoes over it. Garnish with some of the reserved pancetta and tempeh goreng. Sprinkle some small flakes of butter over it so that the puree browns nicely in the oven.
• Bake the sauerkraut casserole in the preheated oven for about 10 minutes until golden brown.