German Sauerkraut and Potato Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy! Ingredients:
14 ounces sauerkraut, canned |
800 g potatoes |
1 (12 1/2 ounce) can vegetarian sausages (you can also use a larger can if you want more sausage in the casserole) |
1 large onion, chopped |
1 1/2 tablespoons canola oil |
1 teaspoon cumin |
salt, to taste |
3 1/2 ounces sour cream |
Directions:
1. Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
2. Skin the potatoes and cut in slices.
3. Cut the sausages in long slices.
4. In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
5. Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
6. In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
7. Bake it in the oven at medium heat for around a 1/2 hour.
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