1 hr 45 mins
1 hr 15 mins
When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.
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Units: US | Metric
- 1Preheat oven to 325 degrees Fahrenheit.
- 2Bring sausage to boil and simmer 15 minutes; drain and set aside.
- 3Cut bacon into small pieces.
- 4Begin browning, then add diced onion.
- 5Saute together until bacon is almost crisp.
- 6Drain mixture, reserving bacon grease.
- 7Drain sauerkraut (do not rinse).
- 8Add sauerkraut and brown sugar to bacon mixture.
- 9Mix in about 2 Tablespoons reserved bacon grease and water.
- 10Place in large casserole dish.
- 11Cut Polish sausage into 3" pieces and place on top of sauerkraut.
- 12Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
- 13Finish baking; remove from oven.
- 14Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).
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Nutritional Facts for Polish Sausage and Sauerkraut Casserole (Kapusta)
Serving Size: 1 (501 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 964.5
- Calories from Fat 704
- Total Fat 78.3 g
- Saturated Fat 27.7 g
- Cholesterol 178.3 mg
- Sodium 3561.7 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 5.9 g
- Sugars 17.2 g
- Protein 37.2 g