Sauerkraut Casserole

Sauerkraut Casserole

Ingredients

1 stick butter (more if you need it for browning)

Polish Kielbasa (sliced into medallion sized pieces)

2 or 3 cans of Frank’s Kraut with caraway seeds (drained)

Yukon Gold potatoes (par-boiled and cut into bite-sized pieces)

3 Granny Smith OR Golden Delicious apples (cut into chunky bite-sized pieces)

2 large yellow onions (cut into chunky bite-sized pieces)

½ cup apple sauce

Caraway Seed (add additional if you like caraway. I do about 4 Tbls)

Ground pepper to taste

Directions

ü     Basically, you are browning everything in butter and then assembling it all in a big pot.

ü     Using about ¼ stick of the butter brown the diced onions and apples until translucent and slightly browned.

ü     Add Kielbasa medallions and continue to brown,

ü     Empty onions and Kielbasa into a large bowl.  Leave about one-third of it in a skillet and add the potatoes and cook until browned.  You may need to add more butter.

ü     Empty this mixture into your same large bowl.  Leave about one-third of it in a skillet and add more butter and the sauerkraut and additional caraway seed, if desired.

ü     Empty skillet contents into your large bowl and mix all ingredients thoroughly.

ü     If your casserole looks a little dry I add the apple sauce.  I just like the apple flavor too.

ü     Pepper to taste.

Your casserole is prepared now and you can eat it at once.  If you need to you can keep it covered in a warm oven.  This casserole freezes well.

Enjoy,

June