German Sauerkraut and Potato Casserole

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy!

Ingredients Nutrition

  • 14 ounces sauerkraut, canned
  • 800 g potatoes
  • 1 (12 1/2 ounce) can vegetarian sausages (you can also use a larger can if you want more sausage in the casserole)
  • 1 large onion, chopped
  • 1 12 tablespoons canola oil
  • 1 teaspoon cumin
  • salt, to taste
  • 3 12 ounces sour cream


  1. Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
  2. Skin the potatoes and cut in slices.
  3. Cut the sausages in long slices.
  4. In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
  5. Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
  6. In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
  7. Bake it in the oven at medium heat for around a 1/2 hour.


Most Helpful

This is SOOO good. Really hits all the right notes-creamy, salty and tangy. Vegetarian Boca sausage found in the freezer section of your local market provides a spicier version, but I like it with vegetarian hot-dogs or tofu dogs also from the freezer section -try Trader Joe's even some Wal-marts. Canned Worthington Hot dogs also work. If you don't have enough sour cream use Mushroom soup for part of it. YUM.

LakeMom534 September 30, 2011

This was an excellent meal. I'm afraid I lost the vegetarian part because I used kielbasa for the sausage. But it was wonderful that way. Thanks for a keeper recipe. Make for Aus/NZ Swap#20

Lorraine of AZ September 27, 2008

This was really great. I didn't have "regular" vegetarian sausage, so I used soyrizo, soy chorizo. It has cumin in it, and a lot of other spice, but it was really good in this. I upped the amount of sour cream to about double when I made it too.

MC Baker May 30, 2008

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