Sausage and Fried Sauerkraut Casserole

Honorable Mention - 1998 National Sausage Month Contest
Submitted by Mary Ann Carlson, Berryville, Arkansas

Serves 6


1 lb. Polish or any smoked sausage, cut into inch pieces
1 32 oz. bag or 2 16 oz. cans sauerkraut
4 slices lean bacon, diced
1 medium red or white onion, diced
1 medium Granny Smith apple, diced
2 Tbsp. caraway seeds
tsp. celery seeds
2 Tbsp. paprika
1 tsp. garlic powder
tsp. Kosher salt
Butter to taste


In a large skillet, brown the bacon and onions. Drain juice from sauerkraut and then add to browned bacon and onions. Add diced apples. Add remaining spices. Keep tossing or stirring until kraut is light brown and hot. 

Place finished kraut in two-quart casserole. Place cut-up sausage on top. Cover with lid or foil. Cook at 350 degrees F. for 30-45 minutes.

National Hot Dog & Sausage Council

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