Print Options

Back to Italian Sausage and Sauerkraut >

Include these items:

Taste of Home Logo

Italian Sausage and Sauerkraut

Italian Sausage and Sauerkraut
This is my aunt's recipe. I've made it for many potlucks, and I'm always asked to bring it for church dinners. Even people who normally don't eat sauerkraut enjoy this dish.
8 ServingsPrep: 70 min. Bake: 20 min.

Ingredients

  • 1-1/2 pounds bulk Johnsonville® Ground Sausage
  • 1 small onion, chopped
  • 2 cans (one 16 ounces, one 8 ounces) sauerkraut, undrained
  • 1-1/2 teaspoons brown sugar
  • 3/4 teaspoon poultry seasoning
  • 7 to 8 medium potatoes
  • 1/3 cup milk
  • Pinch pepper
  • 1/2 teaspoon salt, optional
  • 2 tablespoons butter
  • Paprika and chopped fresh parsley, optional

Directions

  • In a large skillet, cook sausage and onion until sausage is no longer
  • pink; drain. Add sauerkraut, brown sugar and poultry seasoning;
  • cover and simmer for 1 hour. Transfer to an ungreased 13-in. x 9-in.
  • baking dish.
  • Meanwhile, cook potatoes until tender; drain and mash slightly. Add
  • milk, pepper and salt if desired; mash until smooth. Spread evenly
  • over sausage mixture; dot with butter.
  • Bake at 350° for 20-25 minutes or until potatoes are lightly
  • browned. Garnish with paprika and parsley if desired. Yield: 8
  • servings.
© Taste of Home 2013

2 of 2

Italian Sausage and Sauerkraut (continued)

Nutrition Facts: 1 serving (1 cup) equals 303 calories, 15 g fat (6 g saturated fat), 43 mg cholesterol, 1,000 mg sodium, 32 g carbohydrate, 4 g fiber, 12 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013