German Sauerkraut And Potato Casserole Recipes

GERMAN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a large casserole dish with a lid, layer the ingredients in this order - 3 dabs of butter, potatoes, onions, sauerkraut, salt and pepper, sausage.
• You can half everything and make two "stacks" of layers as well, if you prefer. Make sure you end with sausage on top.
• Push ingredients down, if necessary, to compress and fit into your dish.
• Bake until the potatoes are tender - I usually go for an hour and fifteen minutes for perfect potato tenderness for my family.
• Remove from the oven and serve.
• This dish is wonderful with home-made bread.

SAUERKRAUT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 inch pan or casserole dish.
• Spread 1/2 of the mashed potatoes on the bottom, then half of the sauerkraut.
• Use remaining potatoes on top of the sauerkraut, then the remaining sauerkraut.
• Evenly distribute the pork sausage or keilbassa, sprinkle with pepper and top with the cheese you're using.
• Bake for 35 to 40 minutes.

DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
• Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
• Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

GERMAN SAUERKRAUT AND POTATO BALLS

Steps:

• Place potatoes in a medium sized saucepan and cover with water; salt lightly.
• Bring to a boil over medium heat and cook until fork-tender; drain.
• Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
• Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
• Pour some flour in a small bowl; do likewise to some bread crumbs.
• Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
• Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
• Take heaping tablespoonfuls of the potato mixture and roll in flour.
• Then coat with egg, then roll in bread crumbs.
• Do the same with several others.
• Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
• Drain on paper toweling, and serve hot.
• Makes 25 extra-large balls, or enough to serve about 6 people.

SAUSAGE SAUERKRAUT BAKE

Steps:

• Peel and cook potatoes.
• Meanwhile, combine sauerkraut and onion; place in a 2 to 3 cup casserole.
• Brown sausage meat; drain; spoon over sauerkraut.
• Drain potatoes; mash with milk, butter, salt and pepper.
• Spread potatoes over sausage; sprinkle with Parmesan cheese.
• Bake in a 400 degree oven for 25 to 30 minutes or till lightly browned.
• This recipe can be doubled, tripled or made for a large gathering.
• Just remember to increase the size of the casserole dish as well as the ingredients.