Sauerkraut Casserole Recipe

Sauerkraut Casserole Recipe photo by Taste of Home

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Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. —Rosemary Pryor, Pasadena, Maryland

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Sauerkraut Casserole Recipe

Prep: 20 min. Bake: 70 min.

Yield: 6-8 Servings

20 60 80

Ingredients

1 pound Johnsonville® Mild Italian Sausage links, cut into 1-inch slices
1 large onion, chopped
2 medium apples, peeled and quartered
1 can (27 ounces) sauerkraut, rinsed and well drained
1 cup water
1/2 cup packed brown sugar
2 teaspoons caraway seeds

Directions

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds.
Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 188 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 905 mg sodium, 24 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Sauerkraut Casserole in Taste of Home February/March 1993, p35

Chopped Onion Substitute

When there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.