Thursday, October 21, 2010

Sauerkraut, sausage and potato casserole

I’ve been mulling over what to do with some Italian sausages (mild) that are in the freezer. Then it hit me – I want mustard, I want horseradish, I want sauerkraut. Normally I would prefer to make my own sauerkraut but I’m impatient just now and simply bought some at Safeway. Normally I would buy sauerkraut in the refrigerated section, either in a bag or a jar.

Turns out I used canned sauerkraut. Kuner’s brand. After tasting it, I decided to rinse it slightly. No reason to leave all the chemicals in. Even though rinsing removes some of the flavor, the addition of caraway and capers helped compensate for that.

So as to make this a one-dish meal, I added some potatoes. There is nothing astounding about my sausage/kraut/potato casserole. It’s just darned good! Peter suggested adding some cheese. I just couldn’t bring my head around to that. In the end, he was perfectly happy with the results. I did agree that he could add a bread crumb streusel, a combination of crumbs,

Sauerkraut with sausages and potatoes
1 14oz. can sauerkraut, drained and lightly rinsed
1 tsp caraway seeds, ground or smashed
8 oz. red potatoes
8 oz. Italian sausages (spicy or mild, your choice)
1 tspn caraway seeds, lightly smashed in a mortar and pestle
2 tbs prepared horseradish, or to taste
2 tbs capers
black pepper to taste
½ cup chicken stock
Streusel: unseasoned breadcrumbs moistened with melted butter, about ½ cup

Cut the potatoes into 2” pieces. Cut the sausages into 2” pieces.

Bring a pot of water to a boil. Add the potatoes and sausages. Simmer 8 minutes. Drain.

Preheat oven to 325 degrees.

Lubricate a medium casserole with cooking spray. Mix the caraway, horseradish, capers and some pepper in a bowl. Put the sauerkraut into it and toss. Put the potatoes and sausage into the casserole. Top with the sauerkraut and add the chicken stock.

Bake until hot and the sausages are cooked through, about 1 hour. You can do this as much as a day ahead. When you’re ready to eat it, top it with the streusel and run it under the broiler for a few minutes to brown and crisp it.

2 comments:

Jenn said...

A friend of mine's mother used to make something very similar about once a month. It was always a Sunday dinner thing...I was invited many a Sunday's and enjoyed this type of casserole tremendously!

Andrea the Kitchen Witch said...

There must be something in the air cause I have pretty much the same ingredients in my pantry waiting to be made into a similar casserole! Sounds good Stephen!

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