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August 12, 2011
Sausage & Sauerkraut Bake
Hearty Meat Dishes
Prep time:
10 minutescooking time:
20 minutes“The German butcher in our neighborhood stocked plump and juicy sausages for Grandma's special casserole.”
Ingredients
Serves 6
- 6 fully cooked smoked sausage links, such as German or Polish sausage (about 1 1/2 pounds)
- 1/3 cup water
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons Dijon-style mustard
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried dill
- 1 (32-ounce) jar sauerkraut, drained
- 1 small green bell pepper, diced
- 1/2 cup shredded Swiss cheese
Directions
1
Place sausage links in large skillet with water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer, covered, about 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly.
2
Remove skillet from heat. Cut sausage links into pieces. Combine brown sugar, mustard, caraway seeds and dill in medium saucepan; stir until blended. Add sauerkraut and bell pepper; stir until well mixed. Cook, covered, over medium heat until very hot, about 10 minutes.
3
Spoon sauerkraut into microwave-safe 2- to 3-quart casserole; sprinkle with Swiss. Place sausage pieces in sauerkraut; cover. Microwave on HIGH until cheese melts, about 30 seconds.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma's smoked sausage and sauerkraut casserole had the perfect mix of flavors and seasonings. Because the sausages and sauerkraut contained salt, she didn't feel that it was necessary to add any extra to the dish.
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