Sauerkraut Casserole
Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish.
—Rosemary Pryor, Pasadena, Maryland
Reviews
This is one of my husband's favorite dishes. I use Gilbert's brand sausages, usually Bourbon or Aloha, rather than mild Italian sausage as the flavors seem to blend together a little better and there is less fat in the dish, making it a little healthier. I saute the onion a bit to caramelize the onion and then mix all ingredients together. We like onion so I double that ingredient and it is not overpowering; I also use a 28-oz. bag of refrigerated sauerkraut instead of canned. It's a bit liquid-y when it's ready to serve but a nice crusty roll or toasted naan bread do a nice job of soaking up that deliciousness. This is one of those dishes where I always have the ingredients on hand and it goes together quickly.
My mom has been making this for years! I became vegetarian a few years ago and have since made it without meat or with Field Roast “Chicken” Apple Sausage, also adding a touch of dark mustard. It’s delicious either way!
Loved it! I halved the recipe with no issues and served over mash potatoes as suggested by others.
We just love this. It’s easy. From Arkansas, so add a pan of corn bread and you have a meal . Thanks to your Mom and you for shariing this
Many years ago, my aunt used this recipe but she put it in her pressure cooker. YUMMY! This will be my go to recipe and put it in my recipe box. Thank you for sharing this recipe with all of us.
No comment left
Lacked the sauerkraut bite hubby enjoys...next time will not drain kraut and use only one apple....added shredded swiss to top. Served over mashed taters.
This casserole was good. I used beer instead of water. I also used 1 lb of bratwursts and 2 hot links I had leftover from another meal. I think this recipe is versatile enough you can use whatever sausage you like. I didn’t transfer the casserole into a separate dish but rather put my ovenproof skillet in the oven. When the casserole was done I drained the liquid into a sauce pan and used chicken broth and corn starch to make a gravy. Served with mashed potatoes, rolls, and green beans. My son liked this meal. I preferred the brats and he preferred the mix of links and brats. I used Gala apples that I cut into 1/4 and then cut the 1/4 pieces horizontally for 8 large chunks from each Apple.
We very much enjoyed this dish with the beef smoked sausage we had on hand and the addition of an 8 ounce can of mushroom pieces. Next time the sausage will be doubled to provide meat in every bite. The "prep time" was actually 60 minutes and the cooked casserole needed to be transferred to a separate serving dish using a slotted spoon due to all of the remaining liquid.
The thought of Italian sausage with sauerkraut didn't sit well with me. I used smoked sausage and chicken stock instead of water. Very big thumbs up from my guests. I like the suggestion of using beer for the liquid as well. I might add some mustard next time I cook this. I will make this again.