Ingredients with Measurements:
- 1 pound red sausage, sliced
- 1 pound sauerkraut, drained
- 1 large 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 cup chicken broth
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced red sausage and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
4. Stir in the drained sauerkraut, caraway seeds, paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. In a small bowl, whisk together the chicken broth, sour cream, and all-purpose flour until smooth.
6. Pour the sour cream mixture over the sausage and sauerkraut mixture in the skillet. Stir to combine.
7. Transfer the mixture to a 9x13 inch baking dish.
8. Bake for 30-35 minutes, or until the casserole is hot and bubbly.
9. Sprinkle with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Total fat: 31g
- Saturated fat: 12g
- Cholesterol: 85mg
- Sodium: 1370mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 20g
Substitutions for ingredients:
- Red sausage: You can use any type of sausage you prefer, such as kielbasa or bratwurst.
- Sauerkraut: If you don't like sauerkraut, you can substitute with shredded cabbage.
- Chicken broth: You can use vegetable broth or water instead.
Variations:
- Add sliced potatoes to the casserole for a heartier meal.
- Top the casserole with shredded cheese before baking.
- Use smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to drain the sauerkraut well before adding it to the skillet.
- You can make this casserole ahead of time and refrigerate it until ready to bake.
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 (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
- Garnish with additional chopped fresh parsley or sliced green onions.
Pairings:
- Serve with crusty bread and a green salad.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or sour cream to the mixture before baking.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Sausage and sauerkraut is a traditional German dish that has been enjoyed for centuries.
Flavor profiles:
- The dish is savory and tangy, with a hint of sweetness from the sausage.
Serving suggestions:
- Serve the casserole hot, straight from the oven.
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Region: German