May 12, 2010

Sausage & Sauerkraut Bake

bell peppers, cheese, main dish, Quick, sauerkraut, stovetop

Presented by

21 ratings

Prep time: 10 minutes
cooking time 20 minutes
Servings: 6
Partner: German Spaetzle

The German butcher in our neighborhood stocked plump and juicy sausages for Grandma’s special casserole.

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.

Grandma's Secret Trick

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.

More Hearty Meat Dishes

Cheeseburger Skillet

Grandma often turned to one-skillet meals like this when my dad and his sisters were growing up. Macaroni, beef, veggies and cheese made everyone happy.