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.
6 servings, about 1 1/2 cups each
Active Time: Total Time:
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
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.
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.
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.
7 g fat
( 3 g sat , 3 g mono
26 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 9 g protein; 5 g fiber; 675 mg sodium; 694 mg potassium. Nutrition Bonus: Vitamin C (55% daily value), Potassium (20% dv) Carbohydrate Servings: 2 Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat.