Sauerkraut and Sausage Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tsp. olive oil, divided
1 large onion, sliced
1 1/2 tsp. caraway or fennel seeds
1 large sweet-tart apple, such as Braeburn, chopped
1 cup dry white wine
10 ounces kielbasa, cut into 1/2 inch slices
1 can sauerkraut, rinsed
3 T. cider vinegar
1 T. spicy brown mustard
1/4 tsp. ground pepper
2 large Yukon Gold potatoes (about 1 1/2 lbs.) thinly sliced
1 T. butter, melted
1/4 tsp. salt
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Directions: |
Directions:Preheat oven to 400 º F.
Heat 2 tsp. oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9 by 13-inch baking dish.
Toss potato slices with the remaining 2 tsp. oil, butter or margarine, and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:40 minutes + baking time |
Personal
Notes: |
Personal
Notes: Grandpa liked this very much. I am not fond of sauerkraut or kielbasa, but in this recipe they are excellent. Apple will offset the sauerkraut, the vinegar is not overpowering. This is easy to prepare and is an inexpensive dinner choice. I used a Red Delicious apple.
Calories: 273 Carbs: 36 Fiber: 5g
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