Advertisement

Sauerkraut & Sausage Casserole

September/October 2012

Your rating: None Average: 3.7 (55 votes)

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.


Sauerkraut & Sausage Casserole Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 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
  • 2 1/2 cups drained sauerkraut, rinsed
  • 3 tablespoons cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon freshly ground pepper
  • 2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt

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.

Tips & Notes

  • 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.

Nutrition

Per serving: 273 calories; 7 g fat (3 g sat, 3 g mono); 26 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 9 g protein; 5 g fiber; 675 mg sodium; 694 mg potassium.

Nutrition Bonus: Vitamin C (55% daily value), Potassium (20% dv)

Carbohydrate Servings: 2

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



More From EatingWell

Recipe Categories

Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Main dish, meat
Ethnic/Regional
German
Ease of Preparation
Easy
Servings
6
Main Ingredient
Pork

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner