German > Sausage

Mettwurst and Sauerkraut Casserole Recipe

Ingredients with Measurements:
- 1 pound of Mettwurst 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 paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of sour cream
- 1/2 cup of breadcrumbs
- 1/4 cup of butter, melted

Special Equipment Needed:
- 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-high heat. Add the sliced Mettwurst sausage and cook until browned on both sides, 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 5 minutes.

4. Add the drained sauerkraut, caraway seeds, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.

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

6. Spread half of the sauerkraut mixture in the bottom of a 9x13 inch baking dish. Top with the sliced Mettwurst sausage. Spread the remaining sauerkraut mixture over the sausage.

7. Pour the sour cream and breadcrumb mixture over the sauerkraut.

8. Drizzle the melted butter over the top of the casserole.

9. Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 485
Fat: 39g
Carbohydrates: 14g
Protein: 20g
Sodium: 1285mg
Sugar: 5g

Substitutions for ingredients:
- Mettwurst sausage can be substituted with any type of sausage, such as kielbasa or bratwurst.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Sour cream can be substituted with Greek yogurt or crème fraîche.

Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier casserole.
- Top the casserole with shredded cheese before baking.
- Use different types of sausage, such as chorizo or andouille, for a different flavor.

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

Storage Instructions:
Leftovers can be stored 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.

Garnishes:
Garnish with chopped fresh parsley or chives.

Pairings:
Serve with a side of crusty bread and a green salad.

Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice

Troubleshooting Advice:
- If the casserole is too dry, add a little chicken broth or white wine to the sauerkraut mixture before baking.
- If the casserole is too wet, reduce the amount of sour cream or breadcrumbs.

Food Safety Advice:
- Make sure to cook the sausage to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Mettwurst is a type of German sausage made from raw ground pork and spices. Sauerkraut is a traditional German dish made from fermented cabbage.

Flavor Profiles:
This casserole is savory, tangy, and slightly spicy.

Serving Suggestions:
Serve the casserole hot with a side of crusty bread and a green salad.

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, Spicy, Umami