Smoked sausage and sauerkraut casserole

Smoked sausage and sauerkraut casserole


1 person made this

About this recipe: My take on a classic German combination. Delicious smoked sausage with onions, potatoes, sauerkraut, apple, stock and seasoning.

Samantha's Supper Kent, England, UK

Serves: 2 

  • oil for frying
  • 2 potatoes, peeled and sliced
  • 1 onion, sliced
  • 1 red apple, peeled and cut into small chunks
  • 1 heaped tablespoon light brown sugar
  • 125g sliced smoked sausage
  • 6 tablespoons sauerkraut from the jar
  • salt and pepper to taste
  • 1 good glug white wine or cider
  • 200ml pork or chicken stock
  • 2 knobs butter

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat the oven to 170 C / Gas 3.
  2. Heat a frying pan with oil over medium heat, and cook and stir the potatoes and onions until starting to soften, but not tender, about 10 minutes.
  3. Add the apple and cook for a further 5 minutes.
  4. Stir in the sugar, sausage, and sauerkraut and season with salt and pepper. Cook for 3 to 4 minutes. Transfer the contents to a casserole dish.
  5. In the same frying pan add the wine and bring up to the boil. Stir in the stock and butter. Add more pepper if needed (go easy on the salt at the stock will be salty). Stir into the casserole dish.
  6. Bake in the preheated oven for about 1 hour.

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Reviews (1)


Got to try this one,! Looks great ! - 06 Aug 2012

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