Kraut Kielbasa Potato Casserole
One bite of this hearty casserole - full of sauerkraut, apples and kielbasa - and you'll be transported to a tiny pub in the Alsace region of northern France. If you like, serve with extra mustard.
- 4 t EVOO, divided
- 1/2 large onion, sliced
- 1-1/2 t caraway or fennel seedds
- 1 large sweet-tart apple, such as Braeburn, chopped
- 1 C dry white wine
- 10 oz turkey kielbasa, cut into 1/2 inch slices
- 1-1/2 C drained sauerkraut, rinsed
- 3 T cider vinegar
- 1 T spicy brown mustard
- 1/4 T freshly ground pepper
- 2 large Yukon gold potatoes, thinly sliced
- 1 T butter, melted
- 1/4 t salt
Preheat oven to 400*
Heat 2t oil in large skillet over med heat.
Add onion and cook, stirring, until beginning to brown, about 5 minutes
Stir in caraway seeds and cook til fragrant about 30 seconds
Add apple and wine.
Increase heat to medium-high and cook, stirring til most of wine has evaporated, about 5 minutes.
Stir in sausage, sauerkraut, vinegar, mustrd and pepper.
Transfer to 9x13 baking dish
Toss potato slices with remaining 2t oil, butter and salt in a bowl until coated.
Cover sauerkraut mixture with tightly overlapping potato slices.
Bake until potato wedges start to get crispy about 50 min to one hour.
Cool 10 minutes before serving
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