Ingredients with Measurements:
- 1 pound Blutwurst (blood 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 salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
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 cook until softened, about 5 minutes.
3. Add sauerkraut, caraway seeds, paprika, salt, and black pepper to the skillet. Stir to combine and cook for another 5 minutes.
4. Add chicken broth to the skillet and stir. Bring to a simmer and cook for 5 minutes.
5. In a separate bowl, mix together sour cream and breadcrumbs.
6. Layer half of the sauerkraut mixture in the bottom of the baking dish. Top with half of the sliced Blutwurst.
7. Spread the sour cream mixture over the Blutwurst layer.
8. Layer the remaining Blutwurst on top of the sour cream mixture.
9. Spread the remaining sauerkraut mixture over the Blutwurst.
10. Drizzle melted butter over the top of the casserole.
11. Bake for 30-35 minutes, until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 30g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Blutwurst can be substituted with any type of sausage
- Chicken broth can be substituted with vegetable broth
- Sour cream can be substituted with Greek yogurt
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier casserole
- Top the casserole with shredded cheese before baking for a cheesy twist
Tips and tricks:
- Make sure to drain the sauerkraut well to avoid a watery casserole
- Use a mandoline to slice the Blutwurst for even slices
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Grilled asparagus
Troubleshooting advice:
If the casserole is too watery, try draining the sauerkraut for longer or adding less chicken broth.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Blutwurst and sauerkraut are both traditional German ingredients, often used in hearty dishes.
Flavor profiles:
The casserole is savory and slightly tangy from the sauerkraut, with a rich and meaty flavor from the Blutwurst.
Serving suggestions:
Serve the casserole hot, straight out of the oven.
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Region: German