Sauerkraut and Sausage over Mashed Potatoes

Servings: 6


Sauerkraut and Sausage:
2 medium sweet onions, cut into wedges
5 carrots, peeled and cut into 1/2-inch pieces
1 32-ounce jar sauerkraut, drained
2 cups apple juice
1 tablespoon caraway seeds
1 teaspoon coarse ground pepper
2 pounds smoked sausage, such as Polish (2 rings or 8 links, 5 inches each)
1/2 cup (2 ounces) Wisconsin caraway havarti cheese or Wisconsin caraway J=jack cheese*, shredded (or 3 1-ounce slices, halved)

Mashed Potatoes:
2 1/2 pounds russet potatoes, cut into chunks
2 cups (8 ounces) Wisconsin smoked gouda cheese, shredded
1 cup milk
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1/2 cup Italian flat-leaf parsley

*Or plain havarti or jack

Cooking Directions:

Preheat the oven to 350°F.

For sauerkraut and sausage, in Dutch oven, combine onions, carrots, sauerkraut, apple juice, caraway seeds and pepper. Top with the sausage. Cover and bake for 1 hour.

Prepare mashed potatoes: In a 3-quart saucepan, boil potatoes until tender (20 to 30 minutes). Drain potatoes; add the smoked gouda. Mash the potatoes. Stir in milk, salt, pepper and parsley. Spoon potatoes onto individual plates; top with sauerkraut and portions of sausage.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.