On The Menu…Sauerkraut and Sausage Casserole

Right, so I know today in PA it is humid and hot, so I should probably refrain from turning on the oven, but I have been DYING to make one of my all-time favorite recipes…sauerkraut and sausage casserole. Typically during this time of year, we do a lot of outdoor grilling and eating cold salads. However, I’m willing to risk having a hot oven and an even hotter house for this delicious (and easy!) dinner.

First off, I have to introduce my cooking assistant for the day, Atticus Finch.  He’s such a beast!

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Sauerkraut has always been an important part of my health journey. I love to eat raw, fermented sauerkraut as a snack.  Sauerkraut contains good bacteria that helps with gut flora, and it has a lot of vitamins and nutrients.  Plus, it is low in calories and low in carbohydrates.  Talk about a win-win! I particularly enjoy the sauerkraut from Trader Joe’s for my “snacking” sauerkraut.  For recipes, it is always Silver Floss! For some reason, whether it comes from a jar or from a bag, it seems to have the best flavor and texture.

The sausage that I prefer for this recipe is also from Trader Joe’s (see a pattern here?).  The smoked Apple and Chardonnay chicken sausage works beautifully with the sauerkraut.  The flavors make you feel like you are enjoying this meal on a crisp, fall day in Pennsylvania, surrounded by falling leaves.  (Instead, today it makes me feel like I am in an inferno LOL).

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The flavor compliments the sauerkraut perfectly!


Let’s get started!

The first thing I do is prep all of my peppers and onions.  Cut them into 1/4 inch slices and set aside.

Next, you will want to cut your sausages into coins.  This will allow for even cooking and a “no knives required” meal.

Preheat your oven to 375 degree F.  Take a large baking dish (really just one that will fit all of this goodness) and spray with a non-stick coconut oil cooking spray.

I like to add my sausage first, then the peppers and onions, and the sauerkraut last. Drain the sauerkraut slightly before adding as it has a LOT of liquid. Season each layer liberally with salt, pepper, garlic powder, and onion powder. You can also choose to add a fun spice blend.  I get most of my spices from Penzey’s.  In this recipe, I like to add a dash of Ozark seasoning.  (For a more authentic German flavor, add a tsp of ground coriander and a tsp of ground cardamom to the sauerkraut).

Cover your baking dish in foil and place in the oven.  Cook for 45 minutes to an hour.  You really just want to ensure everything is cooked through.  Serve with a green salad or a side of veggies.  Or just eat it as is!

This recipe is grain, soy and dairy-free.

Enjoy!

XOXO,

Kristen

Recipe for Sauerkraut and Sausage Casserole

Serves 4 big helpings (or 2 big helpings and lunches the next day)

  • 2 packages (approx. 8 links) of Apple Chardonnay Chicken Sausages (or sausage of choice), cut into coin-sized pieces
  • 4 mixed color bell peppers, seeds removed and cut into 1/4 slices
  • 1 large yellow onion, cut into 1/4 slices
  • 1- 32 oz jar of sauerkraut (can also use bagged sauerkraut), some liquid drained off
  • 1/2 tbsp of garlic powder
  • 1/2 tbsp of onion powder
  • 1 tsp of ground coriander (optional)
  • 1 tsp of ground cardamom (optional)
  • 1-2 tsp of Ozark Seasoning (optional)
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F.
  2. Spray a large casserole dish with non-stick spray.
  3. Layer the sausage, peppers and onions, and sauerkraut in the casserole dish, adding salt, pepper, garlic powder, onion powder and (optional) seasoning between each layer.
  4. Cover with foil.
  5. Cook in the oven for approximately one hour.
  6. Serve with side salad or vegetables, or eat plain.

Variations to try!

  • Can add a layer of shredded mozzarella, white cheddar or yellow cheddar on top of the sauerkraut for a dairy version.
  • Don’t like sauerkraut? (First off, why?) You can always omit the sauerkraut and just do the sausage and peppers.  You may want to add a handful of raw cashews after cooking to give it some texture
  • Go nuts! Raw cashews or walnuts would be delicious if added on top after cooking.  Just be careful, as raw cashews have a lot of carbs.  However all nuts help deliver a healthy dose of fat to a meal.
  • Cook on the stove or on the grill.  There are a millions ways to experiment with this recipe.  Use it as your base and go to town!

 

 

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