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Sauerkraut & Sausage Casserole

http://www.eatingwell.com/recipes/sauerkraut_sausage_casserole.html

From EatingWell:  September/October 2012

One bite of this hearty sausage casserole recipe—full of sauerkraut, apples and kielbasa—and you’ll be transported to a tiny pub in the Alsace region of northern France. Serve with extra mustard if you like.

6 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 1 3/4 hours

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) 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 (or similar 3-quart) baking dish.
  3. Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
  4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.

Nutrition

Per serving : 273 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 26 mg Cholesterol; 36 g Carbohydrates; 9 g Protein; 5 g Fiber; 675 mg Sodium; 694 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes