Sausage, Sauerkraut and Pepper Bake

By EdieK

Oven-roasted dinners are easy and yummy on a fall evening. Next time you're at the market, pick up a selection of your favorite sausages, and look for home-made sauerkraut. Store bought works fine, and I use President's Choice blue label sausages, which have less salt. Bake with peppers and onions for a no-fuss dinner.

Ingredients

• 900 gr sausages, preferably a mixture such as bratwurst, Italian, Oktoberfest, and market fresh. I just use President's Choice blue label with less salt.
• 2 tsp vegetable oil
• 1 large or 2 small onions
• 1 red pepper
• 1 green pepper
• 3 Tbsp cider vinegar
• 2 Tbsp pure maple syrup (or brown sugar)
• 1 jar (796ml) sauerkraut drained
• 1 tsp salt

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from chatelaine.com

Preparation

Step 1

1. Preheat oven to 350F. Slice each sausage diagonally into 3 large pieces. Heat oil in a large frying pan, over med-high heat. Add sausages to pan. Cook, stirring often, until lightly browned, from 3-5 minutes. Remove browned sausages as they are done to an ungreased, 9x13 baking dish. Meanwhile, chop the onion into large chunks. Core and seed peppers. Coarsely chop into 1-inch pieces.

2. Drain excess fat from pan, leaving about 1 Tbsp. Add onion and peppers to pan. Stir-fry until slightly soft, about 2 minutes. Then stir in vinegar, brown sugar and salt.

3. Remove pan from heat and pour mixture into dish with sausages. Evenly distribute sauerkraut over top. Tightly cover dish with foil. Bake in centre of 350F oven until sausages are cooked through, from 30 - 45 minutes. Stir all together before serving. I serve with mashed potatoes.