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
4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1 1/2 teaspoons caraway or fennel seeds
1 large sweet-tart apple, such as Braeburn, chopped
1 cup dry white wine
10 ounces turkey kielbasa, cut into 1/2-inch slices
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.
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.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.
Per serving :
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