Sauerkraut & Sausage Casserole

By barbie24

Calories: 273; Fat: 7g; Protein: 9g; Carbs: 36g; Fiber: 5g; Cholesterol: 26mg; Sodium: 675mg

* Serving size: 1 1/2 cups

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 large onion, sliced
• 1 1/2 teaspoons caraway or fennel seeds
• 1 large sweet-tart apple, such as Braeburn, chopped
• 1 cup dry white wine
• 10 ounces turkey kielbasa, cut into 1/2-inch slices
• 2 1/2 cups drained sauerkraut, rinsed
• 3 tablespoons cider vinegar
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon freshly ground pepper
• 2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
• 1 tablespoon butter, melted
• 1/4 teaspoon salt

Details

Servings 6
Adapted from eatingwell.com

Preparation

Step 1

1. Preheat oven to 400°F.

2. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.

3. Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.

4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.