Sauerkraut & Sausage Casserole

Sauerkraut & Sausage Casserole

9 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 large onion, sliced
  • 1½ 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 ½-inch slices
  • 2½ cups drained sauerkraut, rinsed
  • 3 tablespoons cider vinegar
  • 1 tablespoon spicy brown mustard
  • ¼ teaspoon freshly ground pepper
  • 2 large Yukon Gold potatoes (about 1½ pounds), thinly sliced
  • 1 tablespoon butter, melted
  • ¼ teaspoon salt


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare Step 2 and let cool; cover and refrigerate for up to 2 days. Let stand at room temperature; continue with Step 3 and preheat oven.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 273 calories; 7 g fat(3 g sat); 5 g fiber; 36 g carbohydrates; 9 g protein; 21 mcg folate; 26 mg cholesterol; 9 g sugars; 0 g added sugars; 93 IU vitamin A; 33 mg vitamin C; 50 mg calcium; 2 mg iron; 675 mg sodium; 694 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 9

January 22, 2019
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By: Jennifer Brush
Fabulous, wouldn't change a thing. I got mybsauerkraut from a balkans market, i like it super sour and used regular kielbasa. Even my so loved it.
January 13, 2018
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By: Gale Rowe
This is delicious. I mixed the sauerkraut ingredients with white wine, chicken broth, extra caraway seeds, and bacon, and reduced the liquid, but not completely so it would stay moist with baking. I also browned the sausage to add body to the flavor. I covered it to bake for 30-40 minutes to keep moist, then uncovered for 20 min to crisp the potatoes. Even my picky kid loved this. I doubled the recipe so we could eat one and freeze one. My only regret is that I didn’t triple the recipe. We barely had leftovers. Thanks for a great recipe:
May 03, 2017
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By: threebaddogs
I have made this exactly following the recipe and it was delicious. Tried it again tonight, but since I had no sausage, I used left over Easter ham because that's what I had. Also had a few Bella mushrooms. Cooked those with the onions. Had only very small Yukon potatoes - spread them on thickly, although not over lapping. Forgot to add the vinegar. Used an 8x8 Corning ware dish as I halved the recipe. Baked in my toaster oven for about 35 - 40 minutes. Was even more delicious than the first time I made it with sausage.
January 20, 2015
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By: EatingWell User
Easy and Delicious Followed the recipe exactly, it came out great. I thought I might have to add some liquid, chicken broth or something, but it was not dry at all. The whole family loved it. You can really overlap the potatoes, they shrink a little during cooking, next time I'll pack them even tighter. Will be a good go-to one dish meal. Pros: Able to make ahead
December 31, 2014
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By: EatingWell User
When do you add the melted butter and salt?
September 09, 2012
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By: EatingWell User
Delicious! It was very flavorful and not dry at all. I would add more potatoes the next time, though, because it ended up being a lot of sauerkraut and too little potato. Pros: Great flavors, easy to prepare Cons: not enough potatoes
September 09, 2012
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By: EatingWell User
So easy and delicious This was really easy to make and so flavorful. I didn't have white wine so I just left it out. It felt like Octoberfest in a bowl. Pros: flavorful
August 26, 2012
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By: EatingWell User
Delicious! My husband and I love sauerkraut. The bold combination of flavors is wonderful. I highly recommend it, especially in the autumn. I'm a diabetic and normally shy away from potatoes because of the carbs, but the thin and crispy topping satisfies my cravings for them without being overloaded with carbs. We will be cooking this again! Pros: Wonderful combination of flavors
August 25, 2012
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By: EatingWell User
Lacking flavor This dish was lacking flavor and was dry. Possible I didn't leave enough liquid from wine. Super disappointing. It would have been better with more juices. Cons: Easy
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