Jan 17, 2013

Smoked Sausage & Sauerkraut Casserole

Smoked Sausage & Sauerkraut Casserole

Run while you still can because this baby ranks high in the top 10 on how not to salvage your new years resolution!

This is not low-fat, but with temperatures of -22 (-7F) during the night, we can use all the energy we can get here in the Netherlands. It’s like living in Siberia!

A friend of mine passed this nothing short of amazing smoked sausage and sauerkraut casserole recipe on to me some time ago. Well, a version of it, but as usual I tweaked it, then I let someone else test it, and here it is. Finally.

It’s hearty, wholesome, and totally satisfying. Soul-food time! if you need me, I’m crawling off to hibernate now.

 

Ingredients:

2 pounds potatoes
2/3 cup warm milk
1 or 2 tbsp butter
pinch of pepper and nutmeg
1 pound sauerkraut (drained well)
1 smoked sausage (mine was Unox extra lean, 275gr)
1 large red bell pepper or 2 smaller ones
1 large onion
5 tbsp sour cream (heaping!)
1/2 tbsp sweet paprika powder (smoked works great!)
1/2 tbsp chill powder (less if you don’t like spiciness)
1/2 tbsp dried thyme
1 1/2 cup melting cheese
1 cup beef broth
salt and pepper

 
Directions:

 
Our Unox smoked sausages only have to be heated and are a staple in many Dutch homes, even though I prefer the ones I buy at the butcher. You can also use a different sausage, just make sure it’s cooked properly.
 

Cut the sausage in bit-sized pieces.
Smoked Sausage & Sauerkraut Casserole

Give the bell pepper and onion a rough chop.
Smoked Sausage & Sauerkraut Casserole

Peel, wash and bring the potatoes to a boil in plenty salted water.
Smoked Sausage & Sauerkraut Casserole

 
I don’t like seasoning my mashed potatoes afterwards—it makes them taste slightly off to me—so I always make sure I properly season the water.
 

Heat a tbsp butter and sauté the onion and pepper for a couple of minutes, until translucent.
Smoked Sausage & Sauerkraut Casserole

Add the cubed sausage.
Smoked Sausage & Sauerkraut Casserole

In with the spices and thyme; I used smoked paprika. The chili powder gives a lovely kick, just enough. Cook everything for an extra minute.
Smoked Sausage & Sauerkraut Casserole

In with the still pristine (and well-drained!) sauerkraut.
Smoked Sausage & Sauerkraut Casserole

Stir it in well.
Smoked Sausage & Sauerkraut Casserole

Pour in the beef broth and, depending on the saltness level of your broth, season with a pinch of pepper and salt to taste.
Smoked Sausage & Sauerkraut Casserole

 
Put the lid on and smother the sauerkraut for 10 to 15 minutes. That’s my new favourite word: smother. No idea why.
 

Drain your potatoes and steam-dry them for a minute or two.
Smoked Sausage & Sauerkraut Casserole

Mash the potatoes. Add the butter, nutmeg (typical Dutch thing, feel free to omit), pepper and warm milk.
Smoked Sausage & Sauerkraut Casserole

Stir until you end up with fluffy and creamy mashed potatoes.
Smoked Sausage & Sauerkraut Casserole

Sauerkraut should be done as well.
Smoked Sausage & Sauerkraut Casserole

Transfer the sauerkraut and sausage to a 9 x 13″ casserole. Cooking liquid and all.
Smoked Sausage & Sauerkraut Casserole

Spread the sour cream on top. If you want to, you could also stir it into the mashed potatoes, I prefer a thin separate layer.
Smoked Sausage & Sauerkraut Casserole

I’m testing this Oxo box grater for my friends at Fonq and I will never part with it again. It is by far the best grater I’ve had, has incredibly sharp blades, and the measurement container underneath is pure brilliance.
Smoked Sausage & Sauerkraut Casserole

 
I’m rambling, I know. I just get real excited over simple kitchen gadgets that make cooking so much easier and faster. Mea culpa.
The cheese, I used (of course) a medium-aged Gouda. Lots of flavour but still soft enough to melt properly. I can see this working with cheddar as well.
 

Grate 1 1/2 cup melting cheese. Sprinkle 2/3 on top of the sour cream.
Smoked Sausage & Sauerkraut Casserole

Top with the mashed potatoes.
Smoked Sausage & Sauerkraut Casserole

 
And for Pete’s sake; draw some peaks, flattened mashed potatoes just plastered on top of a casserole look so incredibly boring!
 

Sprinkle the remaining grated cheese on top of the mashed potatoes and add a sprinkling of thyme just for the heck of it.
Smoked Sausage & Sauerkraut Casserole

 
Pop the casserole into the oven and bake it at 200C° (400F°) for 20 to 25 minutes until bubbly warm and the top is golden brown.
 

Does this look yummy or what? It’s also a perfect make ahead casserole.
Smoked Sausage & Sauerkraut Casserole

Smoked Sausage & Sauerkraut Casserole
Ingredients
    2 pounds potatoes
    2/3 cup warm milk
    1 or 2 tbsp butter
    pinch of pepper and nutmeg
    1 pound sauerkraut (drained very well)
    1 smoked sausage (mine was Unox extra lean, 275gr)
    1 large red bell pepper or 2 smaller ones
    1 large onion
    5 tbsp sour cream (heaping!)
    1/2 tbsp sweet paprika powder (smoked works great!)
    1/2 tbsp chill powder (less if you don’t like spiciness)
    1/2 tbsp dried thyme
    1 1/2 cup melting cheese
    1 cup beef broth
    salt and pepper

Directions
    Our Unox smoked sausages only have to be heated. You can also use a different sausage, just make sure it’s cooked properly.

    Cut the sausage in bit-sized pieces and roughly chop the onion and bell pepper. Peel, wash and bring the potatoes to a boil in plenty salted water. Heat a tbsp butter and sauté the onion and pepper for a couple of minutes, until translucent. Add the cubed sausage, spices and thyme and cook for another minute.

    Add the sauerkraut and stir it in well. Pour in the beef broth and season with salt and pepper to taste. Put the lid on and let the sauerkraut smother for 10 to 15 minutes. Drain your potatoes and steam-dry them. Mash them, add the butter, nutmeg (feel free to omit), pepper and warm milk and stir until fluffy.

    Transfer the sauerkraut to a 9 x 13″ oven dish, cooking liquid and all. Spread a thin layer of sour cream on top of that and sprinkle 2/3 of the grated cheese all over. Spread the mashed potatoes on top of the grated cheese, draw some peaks, and finish the with remaining grated cheese and a sprinkling of thyme.

    Pop the casserole into the oven and bake it at 200C° (400F°) for 20 to 25 minutes until bubbly warm and the top is golden brown. The casserole can be made ahead of time, just add some extra baking time (underneath tinfoil if the top burns too fast) to get it heated through and through.

Meal type: Main Course, Casserole
Servings: 4
Copyright: © kayotickitchen.com

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    11 Comments »

    1. 1

      my mother always made a dish similar to this, using breakfast sausage. My number one comfort food!.
       

      suzanne on Jan 17, 2013 @ 3:00 pm Reply
      1. Oh, I like the idea of making it with breakfast sausage! 

        Kay on Jan 17, 2013 @ 3:03 pm Reply
    2. 2

      This looks absolutely delicious.  The temperatures in Minnesota (US) aren’t much better than yours at the moment, and they’re calling for highs of -17C (1F) or less to start next week.  I don’t know about you, but I’m ready for a spring thaw!  Until then, I’ll keep eating your amazing casseroles and bundling up.  :)

      Phenomenal Lass on Jan 17, 2013 @ 4:13 pm Reply
      1. This is so unusual for NL. Public transportation is a crime, the roads are pretty dangerous, especially here in Gouda. I think I’ll stay inside and cook more casseroles until spring :)

        Kay on Jan 17, 2013 @ 5:03 pm Reply
    3. 3

      I remember a similar dish from growing up, just not in casserole form. Mashed taters, with kraut and sausage on top instead of gravy. 

      tafkajp on Jan 18, 2013 @ 1:44 am Reply
    4. 4

      Thank you for the recipe!  I made it last night for supper and it was a hit.  My husband and I both agreed that it was a combination we had never heard of before, but we both really enjoyed it.  The leftovers for dinner today were just as yummy!

      Victoria on Jan 20, 2013 @ 11:19 pm Reply
    5. 5

      Thank you for all your recepes, very unique…will try them all…
      I’v been looking for a cooking site like yours…..and  found it.
      Keep those recepeces comming….Thank you     ed- 

      edward on Jan 24, 2013 @ 9:11 pm Reply
    6. 6

      Made this for dinner tonight.  So good!  Yet another one of your recipes that amaze my family.  They think I’m a good cook, but I just copy your recipes.  Thank you!

      Cathi on Jan 26, 2013 @ 2:51 am Reply
      1. Just don’t tell them :)

        Kay on Feb 22, 2013 @ 2:58 pm Reply
    7. 7

      Hi, I found this blog and this recipe via Pinterest a few months ago. I made that very night and have been making it at least once a fortnight (at my family’s request!) ever since. I’ve tweaked it a little bit to suit my family  (I fry smoked sausage, sauerkraut, paprika and pepper before  putting them in the baking dish, I don’t use the broth/stock and I switched from Gouda to leerdamer because it doesn’t melt per se but gives a yummy crispy top) But basically it really is the same dish and my whole family and I thank you for it!!!

      Sally-Ann on Mar 5, 2014 @ 11:41 pm Reply
    8. 8

      Although it’s warm today, it still is a great choice!

      Andrea on Mar 30, 2014 @ 5:37 pm Reply

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