Ingredients with Measurements:
- 1 pound Metworst sausage, sliced
- 1 pound sauerkraut, drained
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add sliced Metworst sausage and cook until browned on both sides, about 5 minutes. Remove from skillet and set aside.
3. Add chopped onion to the same skillet and cook until softened, about 3 minutes.
4. Add drained sauerkraut, caraway seeds, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.
5. Add chicken broth to the skillet and stir to combine. Cook for an additional 5 minutes.
6. In a mixing bowl, combine sour cream and breadcrumbs.
7. Spread half of the sauerkraut mixture in the bottom of a 9x13 inch baking dish.
8. Layer the cooked Metworst sausage on top of the sauerkraut mixture.
9. Spread the sour cream and breadcrumb mixture on top of the sausage.
10. Spread the remaining sauerkraut mixture on top of the sour cream and breadcrumb mixture.
11. Sprinkle grated Parmesan cheese on top of the casserole.
12. Bake in preheated oven for 30 minutes, or until golden brown and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 23g
Carbohydrates: 19g
Protein: 23g
Sodium: 1400mg
Substitutions for ingredients:
- Metworst sausage can be substituted with any type of smoked sausage.
- Chicken broth can be substituted with vegetable broth or water.
- Parmesan cheese can be substituted with any type of grated cheese.
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier casserole.
- Use different types of sausage, such as kielbasa or bratwurst.
- Add chopped apples to the sauerkraut mixture for a sweet and savory twist.
Tips and tricks:
- Make sure to drain the sauerkraut well to prevent the casserole from becoming too watery.
- Use a high-quality sour cream for the best flavor.
- If the casserole is browning too quickly, cover with foil for the remaining cooking time.
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 10-15 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 more chicken broth to the sauerkraut mixture.
- If the casserole is too watery, drain the sauerkraut more thoroughly and reduce the amount of chicken broth.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Metworst sausage is a type of Dutch sausage that is traditionally made with beef and pork.
Flavor profiles:
This casserole has a savory and slightly tangy flavor from the sauerkraut, with a smoky and spicy flavor from the Metworst sausage.
Serving suggestions:
Serve hot out of the oven with a dollop of sour cream on top.
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Region: German