Ingredients with Measurements:
- 1 pound Ahle Wurst sausage, sliced
- 1 pound sauerkraut, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced Ahle Wurst sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3 minutes.
4. Add the drained sauerkraut to the skillet and stir to combine with the onion and garlic. Add the caraway seeds, paprika, black pepper, and salt. Stir to combine.
5. Pour the chicken broth over the sauerkraut mixture and stir to combine. Bring the mixture to a simmer and cook for 5 minutes.
6. Remove the skillet from the heat and stir in the sour cream.
7. Transfer the sauerkraut mixture to a 9x13 inch baking dish. Arrange the sliced Ahle Wurst sausage on top of the sauerkraut mixture.
8. Bake the casserole in the preheated oven for 20-25 minutes, or until the sausage is heated through and the sauerkraut is bubbly.
9. Remove the casserole from the oven and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 10g
- Protein: 16g
Substitutions for ingredients:
- Ahle Wurst sausage can be substituted with any smoked sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the sauerkraut mixture before baking.
- Top the casserole with shredded cheese before baking.
- Use different spices, such as thyme or rosemary, to flavor the sauerkraut mixture.
Tips and tricks:
- Drain the sauerkraut well to prevent the casserole from becoming too watery.
- Use a good quality sour cream for the best flavor.
- Serve the casserole with crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with additional chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the casserole is too watery, drain the sauerkraut more thoroughly or reduce the amount of chicken broth.
Food safety advice:
- Make sure the sausage is cooked through before serving.
Food history:
- Ahle Wurst is a type of smoked sausage from the Westphalia region of Germany.
Flavor profiles:
- Smoky, tangy, savory
Serving suggestions:
- Serve the casserole hot with a dollop of sour cream on top.
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Region: German