Sausage & Sauerkraut Bake

Ingredients

• 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.