Baked Summer Sausage Potatoes Sauerkraut
Savor the comforting flavors of this hearty Baked Summer Sausage Potatoes Sauerkraut dish, a perfect blend of smoky, tangy, and savory goodness baked to golden perfection. This one-pan wonder combines tender russet potatoes, caramelized yellow onion, slices of flavorful summer sausage, and tangy sauerkraut, all seasoned with garlic, paprika, and caraway seeds for a bold, rustic taste. Roasted until the edges are crisp and the flavors meld beautifully, this easy-to-prepare recipe is ideal for busy weeknights or as a satisfying side dish at family gatherings. Garnished with a sprinkle of fresh parsley, this dish is as appealing to the eyes as it is to the palate. Whether served as a crowd-pleasing dinner or paired with a crisp green salad, this flavorful bake will quickly become a household favorite!
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Recipe Information
Ingredients
- 16 oz summer sausage
- 4 large russet potatoes
- 16 oz sauerkraut
- 1 large yellow onion
- 2 tbsp olive oil
- 3 units garlic cloves
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.
Peel the potatoes and cut them into 1-inch cubes. Set aside in a bowl of cold water to prevent oxidation while preparing the other ingredients.
Slice the summer sausage into 1/4-inch thick rounds. Peel and thinly slice the yellow onion. Mince the garlic cloves.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
In a large mixing bowl, combine the potatoes, sliced sausage, onion, sauerkraut (drained if overly juicy), minced garlic, olive oil, paprika, caraway seeds, salt, and black pepper. Toss everything together until evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and stir the mixture to ensure even cooking. Return the dish to the oven, uncovered, and bake for an additional 20 minutes, or until the potatoes are tender and slightly golden.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley over the top before serving.
Serve hot as a main dish or hearty side, and enjoy!
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 11524 mg | 501% | |
| Total Carbohydrate | 318.7 g | 116% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 36.6 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 558 mg | 43% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 9089 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
