Post by Shawnee on Dec 7, 2012 2:06:07 GMT -5
Sauerkraut & Sausage Casserole
Makes: 6 servings, about 1 1/2 cups each
Active time: 40 minutes | Total: 1 3/4 hours
To make ahead: 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.
Cost per serving: under $2
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.
4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1 1/2 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 1/2 cups drained sauerkraut, rinsed
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 tablespoon butter, melted
1/4 teaspoon salt
1. Preheat oven to 400°F.
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.
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.
4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.
Makes: 6 servings, about 1 1/2 cups each
Active time: 40 minutes | Total: 1 3/4 hours
To make ahead: 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.
Cost per serving: under $2
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.
4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1 1/2 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 1/2 cups drained sauerkraut, rinsed
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 tablespoon butter, melted
1/4 teaspoon salt
1. Preheat oven to 400°F.
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.
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.
4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.