Smoked Sausage and Sauerkraut Casserole
Dive into hearty comfort with this Smoked Sausage and Sauerkraut Casserole, a homestyle dish that perfectly balances smoky, tangy, and creamy flavors. Featuring savory smoked sausage, tangy sauerkraut, layers of tender russet potatoes, and a rich, velvety sauce infused with a touch of paprika and optional caraway seeds, this baked casserole delivers warmth in every bite. Topped with bubbly, golden Swiss cheese, this one-pan wonder is an ideal crowd-pleaser for family dinners or gatherings. Ready in just over an hour, it’s a flavorful, fuss-free casserole recipe that pairs beautifully with a crisp green salad or crusty bread for a complete meal. Perfect for fans of comfort food with a rustic twist!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 pound smoked sausage
- 16 ounces sauerkraut
- 3 medium russet potatoes
- 1 medium yellow onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon caraway seeds (optional)
- 1 cup shredded Swiss cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into 1/4-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
Slice the smoked sausage into 1/4-inch thick rounds. Peel and thinly slice the onion.
Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned on both sides, about 4-5 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add the sliced onion and cook until translucent, about 3-4 minutes.
Add the butter to the skillet. Once melted, sprinkle in the flour and whisk to create a roux. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the chicken broth and continue stirring until the mixture thickens, about 3 minutes.
Stir in the heavy cream, black pepper, paprika, and caraway seeds (if using). Simmer for 1-2 minutes, then remove from heat.
Drain the sauerkraut and spread half of it in the bottom of a greased 9x13-inch casserole dish. Layer half of the sliced potatoes and half of the browned sausage over the sauerkraut.
Pour half of the creamy sauce over the layers and distribute evenly.
Repeat the layering process with the remaining sauerkraut, potatoes, sausage, and sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the shredded Swiss cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Allow the casserole to rest for 5-10 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 241 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 877 mg | 19% | |
*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.
