German Sauerkraut and Potato Casserole

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!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

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

Directions

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.