Cozy Baked Sauerkraut, Sausage, and Potato Casserole
A hearty, oven-baked sauerkraut and sausage casserole layered with potatoes, onions, apple, and warm spices. Cozy, savory, and perfect for a comforting cool-weather dinner.
Ingredients
- 2 tablespoons butter or avocado oil for dairy-free
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced, or 1 teaspoon garlic powder
- 1 1/2 pounds smoked sausage or kielbasa sliced into 1/2-inch rounds
- 3 cups sauerkraut drained but not rinsed; fermented, refrigerated type preferred
- 1 large apple peeled and thinly sliced (Granny Smith or Honeycrisp)
- 1 pound baby potatoes halved; Yukon Gold or red potatoes
- 1 cup low-sodium chicken broth or vegetable broth
- 1 tablespoon whole-grain mustard
- 1 teaspoon caraway seeds optional
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- salt to taste; go easy at first
- fresh parsley chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole pan with a bit of olive oil or butter.
- In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onion and cook, stirring often, for 8–10 minutes, until soft and lightly golden. Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant.
- Push the onions to one side of the skillet and add the sliced smoked sausage or kielbasa. Cook for 4–5 minutes, stirring occasionally, until the sausage gets some color on the edges. You are just searing for flavor, not fully cooking through.
- Turn off the heat and add the drained sauerkraut and sliced apple to the skillet. Toss gently to combine with the onions and sausage. The mixture will look rustic and loosely combined.
- Scatter the halved baby potatoes across the bottom of the prepared baking dish, trying to place most of them cut-side down for better browning and flavor.
- In a small bowl or measuring cup, whisk together the chicken broth, whole-grain mustard, caraway seeds, smoked paprika, and black pepper. Taste and adjust, keeping in mind that the sausage and sauerkraut are already salty; do not add extra salt yet.
- Spoon the sauerkraut–sausage–onion mixture evenly over the potatoes in the baking dish. Pour the seasoned broth mixture evenly over the top so everything gets a bit of moisture.
- Cover the baking dish tightly with foil and bake for 35 minutes. This covered time helps the potatoes steam and the flavors meld.
- Remove the foil, gently stir once or twice to bring some potatoes toward the top, and continue baking uncovered for 20–25 minutes, until the potatoes are tender, the sausage edges are lightly browned, and the sauerkraut on top is starting to caramelize.
- Remove the casserole from the oven and let it rest for 5–10 minutes. Taste and add salt if needed. Garnish with chopped fresh parsley before serving, if desired.
Notes
Ingredient tips: If you’re sensitive to very sour sauerkraut, squeeze out extra brine or lightly rinse under cold water, then drain well. Use whole, uncooked smoked sausage rather than pre-sliced lunch sausage for better texture. Cut potatoes into similar-sized pieces for even cooking.
Variations: Swap sausage for leftover pork roast or pork shoulder; add cooked bacon for extra smokiness; add carrots, cabbage, or Brussels sprouts for more vegetables; use cauliflower instead of potatoes for a low-carb version (reduce broth to 3/4 cup); add crushed red pepper flakes or spicy sausage for heat; top with 1 cup shredded Swiss or Gruyère in the last 10 minutes for a cheesy sauerkraut casserole.
Storage & reheating: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months (potatoes will soften slightly). Reheat gently on the stovetop with a splash of broth, or covered in a 325°F (165°C) oven for 15–20 minutes, or in the microwave in short bursts, stirring between intervals.
Make-ahead: Assemble up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When baking from cold, add 5–10 minutes to the covered bake time.
For a milder flavor, rinse half the sauerkraut and leave half as-is. Always adjust salt at the end, since sauerkraut and sausage saltiness varies. Letting the casserole rest 10 minutes after baking improves texture and flavor.
Nutrition
Calories: 550kcal
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