Sauerkraut & Sausage Casserole

3.6 (102)
Sauerkraut & Sausage Casserole

One bite of this hearty sausage casserole recipe—full of sauerkraut, apples and kielbasa—and you’ll be transported to a tiny pub in the Alsace region of northern France. Serve with extra mustard if you like.

Yield: 6 servings, about 1 1/2 cups each
Active Time: 40
Total Time: 105


  • 4 teaspoons extra-virgin olive oil, divided
  • 1 large onion, sliced
  • 1 1/2 teaspoons caraway or fennel seeds
  • 1 large sweet-tart apple, such as Braeburn, chopped
  • 1 cup dry white wine
  • 10 ounces turkey kielbasa, cut into 1/2-inch slices
  • 2 1/2 cups drained sauerkraut, rinsed
  • 3 tablespoons cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon freshly ground pepper
  • 2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt


  1. Preheat oven to 400°F.
  2. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
  3. Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
  4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Prepare Step 2 and let cool; cover and refrigerate for up to 2 days. Let stand at room temperature; continue with Step 3 and preheat oven.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.


Nutrition Per Serving

calories 273
fat 7 g (3 g sat, 3 g mono)
cholesterol 26 mg
carbohydrates 36 g
protein 9 g
fiber 5 g
sodium 675 mg
potassium 694 mg

Nutrition Bonus Vitamin C (55% daily value), Potassium (20% dv)

Carbohydrate Serving 2

Exchanges 1 starch, 1 vegetable, 1 lean meat, 1 fat

From EatingWell September/October 2012