8 Reviews

This is one heck of a dish! I highly recommend it to anyone who loves SaurKraut and Italian sausages. Way to go RosLan where ever you live! Bruce Logie

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Bruce Logie November 18, 2002

This is one I'll definitely make again! I quadrupled the recipe using a jar of my home canned sauerkraut and the recipe for [recipe=43620]Farm Style Sausage[/recipe] with our home grown ground pork as the sausage. It just took a few minutes to peel the potatoes and get them on to boil. While they were boiling I mixed up the sausage recipe and browned it. By the time the potatoes were ready to mash, I had everything else in the casserole dish. I set the timer for 30 minutes and was off doing something else while it baked. When the timer went off, I didn't hear it and one of my daughters shut it off without mentioning it to me. Fortunately, I thought it was about time for it to be getting ready to come out of the oven, so I went and checked on it. It was a little dark on top, but hadn't started to burn...whew... It smelled wonderful in the car all the way to my MIL's and was a big hit with her, as well as DH and myself! (My MIL is terminally ill so I need recipes that transport well, as DH is staying with her and caring for her so I take their meals to them.) Even though she has never really cared for sauerkraut, she kept telling me over and over that this is really good and what a great cook I am. Thanks for sharing this recipe roslan and helping me to keep up with the challenge of stimulating my MIL's pallette!!!

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Cindy Lynn November 05, 2002

DH loves saurerkraut and sausage so when I saw this knew that he'd love it. I doubled the recipe and used hot, spicy Italian sausages and had trouble removing from the casing so just chopped them up small, then once they were done added chopped Walla Walla sweet onions (didn't have green) and once all was soft added the saurerkraut and a 2 tsp of caraway seeds. Then put all in a pie pan and piped on the mashed potatoes. Topped with a combo of chedder and parm cheese and baked. It was so pretty and we have left over for tonight that I'm thinking may taste even better once all the flavors have melded together. We'll be making this one again.

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Bonnie G #2 September 18, 2011

I left out the green onion. Instead of parmesan cheese, I topped it with crumbled cooked bacon. For me, parmesan and sauerkraut do not go together. The second time I made this, I used a whole carton of sauerkraut(900g, I think). We love sauerkraut. I used a baking dish with a larger base. My sausage were apple sausage. This is absolutely delicious!

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cuisinebymae May 26, 2006

Excellant taste! I left the sausage as sausage, just laid them on top of the kraut, with the mashed potatoes over all, really good casserole. We will be making this again probably on a regular basis, easy and tasty!

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Derf August 17, 2005

Very nice throw together weeknight dish. A change i will make for next time is, not drain the kraut as much. I found the first couple of bites a tad dry, even though I tend to make my mash on the loose side. i used garlic pork sausage and can see how different flavored sausages would work very nicely in this recipe. :)

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Lori Mama August 01, 2013

Have rated this recipe before, but wanted to add that it has become a regular for us. I also have used several different types of sausage and it always is delicious. I have also made the dish with just the sausage and kraut and served the potatoes on the side. Again thanks for sharing.

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yamma May 18, 2004

Woah, this is GOOD! And EASY!! I made a couple little alterations- I added about 1 tsp caraway seeds to the mashed potatoes and used chunks of, I think smoked apple chicken sausages. Oh, and I left the potatoes unpeeled, as I always do because I figure why throw away the only really nutritous part of them? I'm not mad about sauerkraut, but BF is so we bought a HUGE jar at the grocery lately (the only size they had) and I've been searching for stuff to use it in. This is delicious and you should hear BF rave. This would probably work well with leftover mashed potatoes too. Interesting variation on the "shepards pie." Hearty, and filling- I love it!! In step two where it says "place in a 2 to 3 cup casserole" I assumed that meant quart rather than cup... I cooked it in my 2Q Corningware dish. Thanks a million for posting; I will make this again for sure.

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Roosie May 18, 2004
Sausage Sauerkraut Bake