Sauerkraut loaf with Bratwurst

Sauerkraut loaf with Bratwurst
Serves 4-6

1 pack Bratwurst
2 packs Italian Sandwich Slices
1 kg floury potatoes, boiled and pureed to your liking
500 g sauerkraut
1 roll / pack puff pastry
bunch fresh thyme. leaves removed (discard stalks)
1 (organic) egg
all-purpose flour
salt and pepper
oil for frying

Heat oven to 200C. Rinse sauerkraut under running water to remove most of the acidity. Combine sauerkraut and thyme leaves with the mashed potatoes and season with salt and pepper. Pan-fry the Bratwurst in oil until nicely browned. Grease a cake tin and dust with flour. Place puff pastry in the tin, covering all sides with excess hanging over the edges. Cover all puff pastry with the Italian Sandwich Slices, sides included. Carefully scoop in sauerkraut mash until the tin is half full. Place Bratwurst on top and continue filling with mash until Bratwurst is completely covered. Fold in the overhanging puff pastry, brush with the whisked egg and place in the oven for 30-40 min until golden brown and crispy. Leave to cool slightly for a smooth release from the tin. Combines very well with a side of red onion relish.