Best Sausage And Sauerkraut Casserole Recipes

POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Bring sausage to boil and simmer 15 minutes; drain and set aside.
• Cut bacon into small pieces.
• Begin browning, then add diced onion.
• Saute together until bacon is almost crisp.
• Drain mixture, reserving bacon grease.
• Drain sauerkraut (do not rinse).
• Add sauerkraut and brown sugar to bacon mixture.
• Mix in about 2 Tablespoons reserved bacon grease and water.
• Place in large casserole dish.
• Cut Polish sausage into 3" pieces and place on top of sauerkraut.
• Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
• Finish baking; remove from oven.
• Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
• Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
• Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
• Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
• In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
• Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes.

SAUSAGE AND SAUERKRAUT CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.

SMOKED SAUSAGE AND SAUERKRAUT CASSEROLE

Steps:

• Preheat oven to 350-degrees F.
• Cut the smoked sausage into 6 pieces.
• In a 9" x 9" ungreased baking dish, layer in half the sauerkraut and then lay out the sausage on top of it. Cover with the remaining sauerkraut.
• Spread the diced onion over the sauerkraut, lay out the bacon slices across the casserole, and then sprinkle the brown sugar over it. Pour the water over the casserole which will make the sugar dissolve a bit. Cover with aluminum foil and bake on the middle rack for 90 minutes.
• At the end of the 90 minutes, remove the aluminum foil and, on the same rack, BROIL for 6 minutes. Serve hot along with mashed potatoes.
• Note: You won't have to add salt -- there's plenty of salt in the sauerkraut.

SMOKED SAUSAGE AND SAUERKRAUT CASSEROLE

Steps:

• Place sausage in large skillet with water. Cover bring to a boil over medium heat. Reduce heat to low, simmer, covered 10 minutes. Uncover and simmer until water evaporates and sausage browns lightly.
• While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan, stir until well blended. Add sauerkraut and bell pepper, stir until well combined. Cook, covered ov er medium heat 10 minutes or until very hot.
• Spoon sauerkraut with bell pepper into microwavable 3 quart casserole, sprinkle with cheese. Place sausage on sauerkraut, cover. Microwave at high 30 seconds or until cheese melts.

SAUSAGE MEAT AND SAUERKRAUT CASSEROLE

Steps:

• Cover mushrooms with boiling water and set aside to soften.
• Cook the salt pork in a large, heavy sauce pan until golden brown. Add onions and saute until soft but not brown. Stir in the apple and saute another minute or two.
• Rinse the sauerkraut in cold water and squeeze very dry. Add sauerkraut to the saucepan and cook for several minutes. Stir in the tomatoes, the mushrooms and their liquid and simmer for 15 minutes.
• Preheat oven to 350 degrees. Season the sauerkraut mixture with salt and pepper. Spread one-third of the sauerkraut mixture in a large casserole, about 3-quart capacity. Cover with half the meats, both the sausage and the cooked meat. Cover with half remaining sauerkraut, the rest of the meat and then the last of the sauerkraut. Arrange the apple wedges in a pattern on top, place a bay leaf in center and pour the wine over it. Bake covered for 1 1/2 hours.
• Serve with boiled potatoes and pickles.