Raw sauerkraut is a nutritional powerhouse, full of probiotics that support healthy digestion and immunity.
There are many ways to enjoy sauerkraut, one of the best as part of a classic rueben sandwich with rye bread, provolone cheese, corned beef, and thousand island dressing. A good vegetarian option is to swap out the corned beef for tempeh. You can also enjoy sauerkraut as a condiment, served alongside most lunch and dinner dishes. But what else can we do with sauerkraut?
The following recipe calls for sauerkraut, but in this case it is cooked, which does negate some of the probiotic benefits of sauerkraut, but tastes delicious. This recipe serves about 6, and can be easily divided.
Sauerkraut and Sausage Casserole
3 tsp butter, divided
1 tsp olive oil
1 tsp fennel or caraway seeds
1 apple, chopped
1 onion, chopped
1/3 cup chicken stock or dry white wine
10 oz to 1 lb kielbassa or bratwurst, cut into 1/2 inch slices
2 1/2 cups FRF sauerkraut (if you just have one jar, use one jar. I used a jar of raw sauerkraut and some of the canned sauerkraut from FRF.)
3 tbs FRF apple cider vinegar
1 tbs mustard
2 large baking potatoes, thinly sliced
salt and pepper
Preheat oven to 400 degrees. Heat 2 tbs butter in a large skillet over medium heat. Add onions and brown, about five minutes. Stir in fennel or caraway seeds. Add apple and stock or wine. Increase heat to medium-high and cook, stirring, about five minutes or until most of the liquid has evaporated. Stir in sausage, sauerkraut, vinegar, mustard, and pepper. Transfer to a 9 by 13 baking dish.
Toss potato slices with 1 tbs melted butter, 1 tsp olive oil, and salt. Cover the sauerkraut mixture with tightly overlapping potato slices. Bake for fifty minutes to 1 hour.
Enjoy!
