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


Recipe Summary

1 hr 45 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.


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

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.

Reviews (9)

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9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 2 stars
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 Read More
Rating: 2 stars
When do you add the melted butter and salt? Read More
Rating: 5 stars
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: Read More
Rating: 5 stars
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 Read More