Sauerkraut Casserole Recipe
Sauerkraut Casserole Recipe photo by Taste of Home

Sauerkraut Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 70 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound mild Johnsonville® Mild Italian Sausage Links 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

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.

Directions

  1. 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.
  2. Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 6-8 servings.
Originally published as Sauerkraut Casserole in Taste of Home February/March 1993, p35

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Sauerkraut Casserole

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 30, 2014

Pretty darn delicious. Carefully poured off the sauce into a pan (once the casserole had cooled a bit), thickened with cornstarch over medium high heat and poured back over the casserole. Now it is just perfect to ladle over mashed potatoes or egg noodles.

MY REVIEW
Reviewed Mar. 30, 2014

I made this today and it was very good. I used kielbasa b/c that's what I had. I cut the kielbasa into coins and browned it with the onion and apple I only had one apple. I used beer instead of water for a little more flavor and the full amount of brown sugar called for. There are no leftovers and I know I will want more tomorrow. I will be making this again soon. Oh I also served over mashed potatoes it was really good I liked the salty kielbasa and the brown sugar flavor from the sauerkraut everything just came together perfectly!

MY REVIEW
Reviewed Dec. 9, 2013

Very tasty! Will use less sugar though next time. Is more of a side dish than a main course, but satisfying.

MY REVIEW
Reviewed Nov. 19, 2013

Yummy. I used half the sugar and cooked mine on the stove instead of the oven. I forgot to rinse and drain the sauerkraut, but it didn't seem to matter. Next time I might dice the apples.

MY REVIEW
Reviewed Oct. 21, 2013

We loved it. Cooked it as the recipe says and don't regret it.

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