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Sauerkraut Casserole Recipe
Sauerkraut Casserole Recipe photo by Taste of Home

Sauerkraut Casserole Recipe

Read Reviews (18)
4.6 18
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.

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

Reviews for Sauerkraut Casserole(18)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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.

MY REVIEW
Reviewed Sep. 30, 2013

This was a fabulous recipe that my husband and I thoroughly enjoyed. I did prepare mine slightly differently. I left my sausages whole and browned them by themselves. When they were done I removed the sausages and added the onion and apples to the browned bits of sausage that was left in the pan. Cooked for a few then added the remaining ingredients. Then cut the links onto small serving sized pieces and added them to the skillet as well.

I also decreased the sugar to less than 1/4 cup and used apple juice and chicken stock in place of the water. I did not use the caraway seeds and I would caution the amount.

I too served it over mashed potatoes. Next time I will add some carrot to the mix as well.

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