Smoked Sausage and Sauerkraut Casserole
Smoked Sausage and Sauerkraut Casserole
Submitted by : Sharon Stoner
Location: Milwaukee, Wisconsin
6 fully-cooked smoked sausage links,
such as German or Polish sausage
(about 1 1/2 lbs)
1/4 cup packed brown sugar
2 Tbsp. Dijon mustard
1 tsp caraway seed
|
|
1/2 tsp dill weed
1 jar (32 oz) sauerkraut, drained
1 small green bell pepper,
stemmed, seeded, diced
1/2 cup (2 oz) shredded
Swiss cheese
|
Place sausage in large skillet with 1/3 cup water. Cover; bring to a boil over medium heat. Reduce heat
to low; simmer, covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly.
While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan; stir until blended.
Add sauerkraut and bell pepper; stir until well mixed. Cook, covered, over medium heat 10 minutes or until
hot. Spoon sauerkraut into microwavable 2 to 3 quart casserole; sprinkle with cheese. Place sausage into
sauerkraut; cover. Microwave on High 30 seconds or until cheese melts. Makes 6 servings.
|
|
|
|
|