Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
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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.

Source: EatingWell Magazine, September/October 2012

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Recipe Summary test

total:
1 hr 45 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

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

about 1 1/2 cups
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.

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

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