Ingredients with Measurements:
- 1 pound rye bread, sliced
- 1 pound cooked sausage, sliced
- 1 pound sauerkraut, drained
- 1 cup sour cream
- 1 cup chicken broth
- 1 onion, chopped
- 1 tablespoon caraway seeds
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and caraway seeds and cook until the onion is translucent.
3. Add the sliced sausage to the skillet and cook until browned.
4. In a separate bowl, mix together the sour cream and chicken broth.
5. Layer half of the rye bread slices in the bottom of the baking dish.
6. Add half of the sauerkraut on top of the bread.
7. Add half of the sausage and onion mixture on top of the sauerkraut.
8. Pour half of the sour cream and chicken broth mixture over the sausage.
9. Repeat the layers with the remaining ingredients.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
12. Let the casserole cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 25g
Carbohydrates: 41g
Protein: 22g
Sodium: 1420mg
Fiber: 6g
Sugar: 5g
Substitutions for ingredients:
- Rye bread can be substituted with any type of bread.
- Cooked sausage can be substituted with cooked bacon or ham.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add sliced potatoes to the casserole for a heartier meal.
- Use different types of sausage, such as kielbasa or bratwurst.
- Add grated cheese on top of the casserole before baking.
Tips and tricks:
- Make sure to drain the sauerkraut well to prevent the casserole from becoming too watery.
- Use day-old bread for better texture in the casserole.
- Allow the casserole to cool for a few minutes before serving to prevent burns.
Storage instructions:
Store 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 bowls or on a large platter.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the casserole is too watery, drain the sauerkraut well and use less chicken broth.
- If the top of the casserole is not golden brown, broil for a few minutes until desired color is achieved.
Food safety advice:
Make sure to cook the sausage thoroughly before adding it to the casserole.
Food history:
Rye bread and sauerkraut are traditional ingredients in Eastern European cuisine.
Flavor profiles:
The casserole has a savory and tangy flavor from the sauerkraut and sour cream.
Serving suggestions:
Serve the casserole as a main dish for dinner or as a hearty brunch option.
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Region: German