Sausage Meat And Sauerkraut Casserole
- Total Time
- 2 hours 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1tablespoon dried mushrooms
- ½cup boiling water
- ¼pound salt pork, in small cubes
- 1medium onion, diced
- 1tart apple, peeled, cored and diced
- 2pounds sauerkraut
- 2cups canned tomatoes
- Salt and freshly ground black pepper
- 1pound Kielbasy, cut into ½-inch-thick slices
- 2cups cooked meat or game (beef, veal, venison or duck) in one-inch cubes
- 1apple, peeled, cored and cut into wedges
- 1bay leaf
- 1cup dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
238 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 10 grams protein; 1202 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cover mushrooms with boiling water and set aside to soften.
- Step 2
Cook the salt pork in a large, heavy sauce pan until golden brown. Add onions and saute until soft but not brown. Stir in the apple and saute another minute or two.
- Step 3
Rinse the sauerkraut in cold water and squeeze very dry. Add sauerkraut to the saucepan and cook for several minutes. Stir in the tomatoes, the mushrooms and their liquid and simmer for 15 minutes.
- Step 4
Preheat oven to 350 degrees. Season the sauerkraut mixture with salt and pepper. Spread one-third of the sauerkraut mixture in a large casserole, about 3-quart capacity. Cover with half the meats, both the sausage and the cooked meat. Cover with half remaining sauerkraut, the rest of the meat and then the last of the sauerkraut. Arrange the apple wedges in a pattern on top, place a bay leaf in center and pour the wine over it. Bake covered for 1½ hours.
- Step 5
Serve with boiled potatoes and pickles.
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