{"id":2505,"date":"2019-05-28T13:00:51","date_gmt":"2019-05-28T16:00:51","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2505"},"modified":"2019-05-14T15:00:25","modified_gmt":"2019-05-14T18:00:25","slug":"sauerkraut-and-sausage-casserole","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/05\/28\/sauerkraut-and-sausage-casserole\/","title":{"rendered":"Sauerkraut and Sausage Casserole"},"content":{"rendered":"

Ingredients<\/h2>\n
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4 teaspoons extra-virgin olive oil, divided<\/div>\n
1 large onion, sliced<\/div>\n
1\u00bd teaspoons caraway or fennel seeds<\/div>\n
1 large sweet-tart apple, chopped<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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1 cup dry white wine<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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10 ounces turkey kielbasa, cut into \u00bd-inch slices<\/div>\n
2\u00bd cups drained sauerkraut, rinsed<\/div>\n
3 tablespoons cider vinegar<\/div>\n
1 tablespoon spicy brown mustard<\/div>\n
\u00bc teaspoon freshly ground pepper<\/div>\n
2 large Yukon Gold potatoes (about 1\u00bd pounds), thinly sliced<\/div>\n
1 tablespoon butter, melted<\/div>\n
\u00bc teaspoon salt<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Preparation<\/h2>\n
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  1. Preheat oven to 400\u00b0F.<\/span><\/li>\n
  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.<\/span><\/li>\n
  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.<\/span><\/li>\n
  4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.<\/span><\/li>\n<\/ol>\n

    \"Sauerkraut<\/p>\n<\/div>\n<\/div>\n<\/div>\n

    <\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 4 teaspoons extra-virgin olive oil, divided 1 large onion, sliced 1\u00bd teaspoons caraway or fennel seeds 1 large sweet-tart apple, chopped 1 cup dry white wine 10 ounces turkey kielbasa, cut into \u00bd-inch slices 2\u00bd cups drained sauerkraut, rinsed 3 tablespoons cider vinegar 1 tablespoon spicy brown mustard \u00bc teaspoon freshly ground pepper 2 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2505","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2505"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2505\/revisions"}],"predecessor-version":[{"id":2506,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2505\/revisions\/2506"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}