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 or Caraway Jack Cheese*, shredded (or 3 1-ounce slices, halved)
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
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 cheese. Mash the potatoes. Stir in milk, salt, pepper and parsley. Spoon potatoes onto individual plates; top with sauerkraut and portions of sausage.