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:
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.
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
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
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