Ingredients with Measurements:
- 1 lb Banat sausage, sliced
- 1 lb sauerkraut, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp caraway seeds
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
3. Add sliced Banat sausage to the skillet and cook until browned.
4. Add sauerkraut, caraway seeds, paprika, salt, and black pepper to the skillet. Stir to combine.
5. Pour chicken broth over the mixture and bring to a simmer.
6. Reduce heat and let simmer for 10 minutes.
7. Remove from heat and stir in sour cream.
8. Pour mixture into a 9x13 inch baking dish.
9. Bake for 30 minutes, or until heated through and bubbly.
10. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Banat sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the mixture before baking.
- Top with shredded cheese before baking for a cheesy twist.
- Use different types of sausage for a different flavor.
Tips and tricks:
- Drain the sauerkraut well to avoid excess liquid in the casserole.
- Use a good quality sausage for the best flavor.
- Let the casserole cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on a platter for a family-style meal.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the casserole is too dry, add more chicken broth or water before baking.
Food safety advice:
Make sure the sausage is cooked through before adding to the casserole.
Food history:
Banat sausage is a type of sausage originating from the Banat region of Romania.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Savory, Tangy, Smoky, Umami, Comforting