Prep 10 mins
Cook 2 hrs
An easy way to jazz up some baked beans for the sauerkraut lovers. Make it with or without the sausage.
- 28 ounces baked beans
- 1 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon prepared mustard
- 1⁄4 cup finely minced onion
- 14 ounces sauerkraut, drained and rinsed
- 1 lb polish smoked sausage, cut into 3/4-inch pieces (optional)
- Preheat oven to 325°.
- Combine all ingredients well.
- Pour in a 2 1/2 to 3 quart casserole.
- Bake at 325° for about 2 hours.
- Can make in crockpot on low for about 4-6 hours.
I must say this is my first time reviewing a recipe. The ingredients looked different and interesting at the same time, the mixture looked awful in the crockpot, BUT, Oh Wow what a great flavor.
For the kraut lover in me - this dish is great! My kids & dh find it acceptable - not kraut fans but they'll eat this dish, so I'm happy. I've made this twice "as is" with the addition of smoked turkey sausage. I might cut back a bit on the sugar since the canned beans already have a lot in them to begin with. I've shared this recipe with my parents and my father was gaga over it. Growing up my family mixed beans and kraut all time and loved it over mashed potatoes - the combo came from a CORN night and stuck. Thanks for the keeper!
Due to where we now live, my husband has started coming home at lunchtime so I've been trying to have something easy made for those times. This fit the bill. I put it together, put it in the oven, and the kids and I could still go out and play. I used 2 veggie Italian sausage links that were still frozen. Next time I'd use all 4 in the box. While I thought this had good taste, we thought it was way too sweet. I'd make it again but increase the sausage and decrease the brown sugar by half.