German > Sausage > Bregenwurst Gerichte

Bregenwurst and Sauerkraut Casserole Recipe

Ingredients with Measurements:
- 1 pound Bregenwurst sausage, sliced
- 1 pound sauerkraut, drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt to taste

Special equipment needed:
- Large skillet
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

3. Add the sliced Bregenwurst sausage to the skillet and cook until browned, about 5 minutes.

4. Add the drained sauerkraut, caraway seeds, smoked paprika, black pepper, and chicken broth to the skillet. Stir to combine and bring to a simmer.

5. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.

6. In a small bowl, mix together the sour cream and breadcrumbs.

7. Transfer the sausage and sauerkraut mixture to a 9x13 inch baking dish. Spread the sour cream and breadcrumb mixture over the top.

8. Sprinkle the grated Parmesan cheese over the top of the casserole.

9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

10. Serve hot and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.

Nutritional information:
- Calories: 407
- Fat: 28g
- Carbohydrates: 16g
- Protein: 22g
- Sodium: 1253mg
- Fiber: 5g
- Sugar: 3g

Substitutions for ingredients:
- Bregenwurst sausage can be substituted with any other type of smoked sausage.
- Chicken broth can be substituted with vegetable broth or water.
- Parmesan cheese can be substituted with any other type of grated cheese.

Variations:
- Add chopped apples or pears to the sausage and sauerkraut mixture for a sweet and savory twist.
- Use different types of sauerkraut, such as red cabbage sauerkraut or beer sauerkraut, for a different flavor profile.

Tips and tricks:
- Make sure to drain the sauerkraut well before adding it to the skillet to prevent the casserole from becoming too watery.
- If you prefer a creamier casserole, add more sour cream to the breadcrumb mixture.
- Serve with a dollop of sour cream on top for extra creaminess.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the casserole in the oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh parsley or chives for a pop of color.

Pairings:
- Serve with a side of mashed potatoes or roasted vegetables for a complete meal.

Suggested side dishes:
- Mashed potatoes
- Roasted Brussels sprouts
- Green beans with almonds
- German potato salad

Troubleshooting advice:
- If the casserole is too watery, try draining the sauerkraut more thoroughly or reducing the amount of chicken broth in the recipe.

Food safety advice:
- Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Bregenwurst is a type of smoked sausage that originated in Germany, specifically in the region of Lower Saxony.

Flavor profiles:
- Smoky
- Savory
- Tangy

Serving suggestions:
- Serve hot with a side of mashed potatoes or roasted vegetables.

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Region: German

Taste: Savory, Tangy, Umami, Smoky, Sour