Smoked Sausage Sauerkraut Casserole
Get ready to savor the heartwarming flavors of this Smoked Sausage Sauerkraut Casserole, a hearty, German-inspired dish that's perfect for family dinners or cozy gatherings. This comforting casserole layers tender russet potatoes, tangy sauerkraut infused with caraway seeds, and smoky sausage, all brought together with a creamy topping of sour cream and melted Swiss cheese. Enhanced with sautéed onions and garlic, and baked in savory chicken broth, every bite is an irresistible combination of rich, earthy, and tangy flavors. Ready in just over an hour, this dish is easy to prepare yet impressive enough to be a crowd-pleaser. Garnished with fresh parsley for a vibrant finish, it’s the ultimate one-dish meal for a satisfying weeknight or a festive Oktoberfest feast.
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Recipe Information
Ingredients
- 1 lb smoked sausage
- 16 oz sauerkraut
- 1 large yellow onion
- 4 medium russet potatoes
- 2 tbsp olive oil
- 2 large garlic cloves
- 1 tsp caraway seeds
- 1 cup chicken broth
- 0.5 cup sour cream
- 1 cup shredded Swiss cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Slice the smoked sausage into 1/4-inch thick rounds. Peel and thinly slice the yellow onion. Peel the russet potatoes and slice them into 1/4-inch thick rounds.
In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook for 5-6 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes, or until the onion is soft and translucent.
Add the sauerkraut (drained), caraway seeds, salt, and pepper to the skillet. Stir to combine and cook for an additional 3-4 minutes.
Layer half of the sliced potatoes on the bottom of the greased baking dish. Top with half of the sauerkraut mixture, followed by half of the smoked sausage.
Repeat the layers with the remaining potatoes, sauerkraut mixture, and smoked sausage.
Pour the chicken broth evenly over the casserole. Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and spread the sour cream evenly over the top of the casserole. Sprinkle the shredded Swiss cheese over the sour cream.
Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1025 mg | 22% | |
*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.
