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
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.
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
Instructions
- 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.
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.
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.
