German Sausage and Sauerkraut
Serves 4
Sausage is tucked into this seasoned sauerkraut and baked until the flavors are blended. Serve with pumpernickel bread and spicy applesauce, followed by ginger snaps for dessert.
1 jar (16 ounces) sauerkraut, rinsed and drained
1/2 red bell pepper, seeded and chopped
1/2 cup chopped red onion
2 tablespoons white wine vinegar
1 teaspoon caraway seeds
1 tablespoon firmly packed brown sugar
1 pound smoked German sausage of your choice, sliced
Preheat oven to 350 degrees F. Place all ingredients in a 2-1/2-quart casserole dish lightly coated with cooking spray or oil and mix well. Cover the sausage with sauerkraut.
Cover the dish and bake until heated through, 35 to 40 minutes.
The Big Book of Casseroles
250 Recipes for Serious Comfort Food
By Maryana Vollstedt
Chronicle Books, January 2000
Paperback, $19.95
352 pages
ISBN: 0-8118-22660-5
Recipe reprinted by permission.
The Big Book of Casseroles
Recipes
- Cookbook Profile Archive
This page created September 2000
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