SAUERKRAUT CASSEROLE RECIPE RECIPES
SAUERKRAUT CASSEROLE RECIPE | ALLRECIPES
This goes great with German type cuisine. The long, low temperature cooking time is imperative to allow the ingredients to caramelize thoroughly.
Provided by SHELLEY SHARPIN
Categories Side Dish Casseroles
Total Time 2 hours 25 minutes
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish.
- Bake in a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.
Nutrition Facts : Calories 214 calories, CarbohydrateContent 29.7 g, CholesterolContent 14.3 mg, FatContent 9.6 g, FiberContent 2 g, ProteinContent 3.4 g, SaturatedFatContent 3.2 g, SodiumContent 557 mg, SugarContent 26.9 g
POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA) RECIPE ...
When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Bring sausage to boil and simmer 15 minutes; drain and set aside.
- Cut bacon into small pieces.
- Begin browning, then add diced onion.
- Saute together until bacon is almost crisp.
- Drain mixture, reserving bacon grease.
- Drain sauerkraut (do not rinse).
- Add sauerkraut and brown sugar to bacon mixture.
- Mix in about 2 Tablespoons reserved bacon grease and water.
- Place in large casserole dish.
- Cut Polish sausage into 3" pieces and place on top of sauerkraut.
- Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
- Finish baking; remove from oven.
- Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).
Nutrition Facts : Calories 964.5, FatContent 78.3, SaturatedFatContent 27.8, CholesterolContent 178.3, SodiumContent 3561.8, CarbohydrateContent 26.8, FiberContent 6, SugarContent 17.3, ProteinContent 37.3
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When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.
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