Sauerkraut Casserole
Yield
6 servingsPrep
25 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
mild, cut into 1 inch slices |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
apples
peeled and quartered |
|
| 27 | ounces |
sauerkraut
undrained |
|
| 1 | cup |
water
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
mild, cut into 1 inch slices |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
apples
peeled and quartered |
|
| 780.3 | ml/g |
sauerkraut
undrained |
|
| 237 | ml |
water
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
caraway seeds
|
|
Directions
In a skillet, cook sausage and onion until sausage is brown and onion is tender; drain.
Stir in apples, sauerkraut, water, brown sugar and caraway seed.
Transfer to a 2½ quart baking dish .
Cover and bake at 350℉ (180℃) F for 1 hour.
Garnish with snipped parsley if desired.
