German Sausage and Sauerkraut Casserole

A hearty baked casserole of smoked sausage, sauerkraut, potatoes and cream.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 600g smoked sausage (such as Kielbasa or Mettwurst), sliced
  • 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 1 x 500g jar or pouch sauerkraut, drained
  • 800g waxy potatoes, peeled and thinly sliced
  • 1 apple, peeled and grated
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 250ml chicken stock
  • 150ml double cream
  • 100g Emmental, grated
  • Salt and black pepper to taste

Method

  1. Heat the oven to 190°C (170°C fan). Grease a large ovenproof dish.

  2. Heat the oil in a frying pan and cook the sausage for 5 minutes. Add the onion and cook for 6 minutes. Stir in the sauerkraut, apple and caraway.

  3. Layer half the potato slices in the dish, then half the sauerkraut mixture, then repeat. Tuck in the bay leaves.

  4. Mix the stock and cream and pour over. Cover with foil and bake for 40 minutes.

  5. Remove the foil, remove the bay leaves, scatter with the cheese and bake for 15 to 20 minutes until golden and bubbling.