I made this a while back but kept forgetting to post it. Oops! We can’t have it right now, but take my word for it. It’s good.
We love sausage and sauerkraut. A lot. This is my favorite casserole, sauerkraut, carrots, sausage, and onion topped and topped with thin slices of potato. Though sometimes I top it with a sourdough dressing, this version appears to be a little fancier, while in fact in much simpler, unless you have leftover mashed potatoes.
Sauerkraut and Sausage Casserole
- 3-4 cups sauerkraut (depending on just how strong you want it)
- 1 pound carrots
- 2 onions
- 1 T mustard
- 1 pound sausage
- 2 cloves garlic minced
- Salt to taste
- 2 medium potatoes
- 1 stick butter, divided
1. Chop the carrots, onions, and sausage (if using link style)
2. Brown in a 14″ – 16″ oven proof skillet with 2 T butter.
3. Add the garlic, mustard, and sauerkraut.
4. Melt the rest of the butter in a separate pan.
5. Slice the potatoes THINLY, AND EVENLY. I went for about 1/8″.
6. Toss the melted butter and potatoes together.
7. Salt the potatoes to taste.
8. Spread the sausage and sauerkraut in the skillet evenly.
9. Arrange the potatoes slices over your sauerkraut and sausage mixture, slightly overlapping the potatoes.
10. Pour any butter left behind over the potatoes.
11. Bake at 450 degrees until the potatoes are cooked through, and have some color. About 45 minutes – 1 hour. Keep an eye on them though, it depends how thinly they were sliced.
Variation: If you have leftover mashed potatoes that is also good. Just make sure the potatoes have plenty of butter and even sour cream in them. Potatoes should always have a ton of butter, but definitely if they are topping a casserole!