German Sauerkraut and Potato Casserole

Recipe by Enjolinfam
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces sauerkraut, canned
  • 800
  • 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
Advertisement

DIRECTIONS

  • Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
  • Skin the potatoes and cut in slices.
  • Cut the sausages in long slices.
  • 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.
  • Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
  • In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
  • Bake it in the oven at medium heat for around a 1/2 hour.
Advertisement