Sauerkraut and Sausage Casserole
Date: May. 28th, 2019 - 1:00 PM
Ingredients
4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1½ teaspoons caraway or fennel seeds
1 large sweet-tart apple, chopped
1 cup dry white wine
10 ounces turkey kielbasa, cut into ½-inch slices
2½ cups drained sauerkraut, rinsed
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
¼ teaspoon freshly ground pepper
2 large Yukon Gold potatoes (about 1½ pounds), thinly sliced
1 tablespoon butter, melted
¼ teaspoon salt
Preparation
- Preheat oven to 400°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.
