Sauerkraut & Sausage Casserole

Name: Sauerkraut & Sausage Casserole
Total time: 1 h 45 min
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 1 large onion, sliced; 1 ½ 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 ½ cups drained sauerkraut, rinsed; 3 tablespoons cider vinegar; 1 tablespoon spicy brown mustard; ¼ teaspoon freshly ground pepper; 2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced; 1 tablespoon butter, melted; ¼ teaspoon salt

5 Ratings
5 Reviews

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.

Carolyn Malcoun

Source: EatingWell Magazine, September/October 2012

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Recipe Summary

total:

1 hr 45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 400 degrees F.

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Step 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.
Step 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.
Step 4
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.

Tips

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 Facts

Serving Size:

about 1 1/2 cups

Per Serving:

273 calories; protein 9.3g; carbohydrates 36.4g; dietary fiber 4.7g; sugars 8.7g; fat 7.4g; saturated fat 2.5g; cholesterol 26.2mg; vitamin a iu 92.8IU; vitamin c 33mg; folate 20.6mcg; calcium 49.8mg; iron 2mg; magnesium 17.9mg; potassium 694.1mg; sodium 675.1mg.

Exchanges:

1 starch, 1 vegetable, 1 lean meat, 1 fat

5 Ratings

5 star values: 4
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Brushjl

01/22/2019

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.

Gale Rowe

01/13/2018

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:

threebaddogs

05/03/2017

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.

EatingWell Member

05/03/2017

EatingWell User

01/20/2015

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

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Sauerkraut & Sausage Casserole

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Sauerkraut & Sausage Casserole

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Sauerkraut & Sausage Casserole

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Sauerkraut & Sausage Casserole