German > Sausage

Landjäger and Sauerkraut Casserole Recipe

Ingredients with Measurements:
- 1 pound of Landjäger sausage, sliced
- 1 pound of sauerkraut, drained
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of caraway seeds
- 1 teaspoon of smoked paprika
- 1 cup of chicken broth
- 1 cup of sour cream
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley

Special equipment needed:
- Large skillet
- Casserole dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced Landjäger sausage and cook until browned on both sides, about 5 minutes. Remove 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 5 minutes.

4. Add the sauerkraut, caraway seeds, and smoked paprika. Cook for another 5 minutes, stirring occasionally.

5. Pour in the chicken broth and bring to a simmer. Cook for 5 minutes until the liquid has reduced by half.

6. Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste.

7. Transfer the sauerkraut mixture to a casserole dish. Arrange the sliced Landjäger sausage on top.

8. Bake in the preheated oven for 20-25 minutes, until the casserole is heated through and the top is golden brown.

9. Garnish with chopped fresh parsley before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 22g

Substitutions for ingredients:
- Landjäger sausage can be substituted with any smoked sausage.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt.

Variations:
- Add sliced potatoes to the casserole for a heartier meal.
- Use different types of sausage, such as kielbasa or bratwurst.
- Add diced apples for a touch of sweetness.

Tips and tricks:
- Make sure to drain the sauerkraut well before using it in the recipe.
- If the casserole is browning too quickly, cover it with foil while baking.
- Leftovers can be stored in the refrigerator for up to 3 days.

Storage instructions:
- Store leftovers 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 the casserole in individual ramekins for a more elegant presentation.

Garnishes:
- Chopped fresh parsley

Pairings:
- Serve with a side of crusty bread to soak up the sauce.

Suggested side dishes:
- Roasted vegetables
- Mashed potatoes

Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or sour cream.

Food safety advice:
- Make sure to cook the Landjäger sausage to an internal temperature of 160°F.

Food history:
- Landjäger sausage is a type of dried sausage that originated in Germany.

Flavor profiles:
- Smoky, tangy, and savory.

Serving suggestions:
- Serve the Landjäger and Sauerkraut Casserole as a main dish for dinner.

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, Rich