Ingredients with Measurements:
- 1 lb. vleesworst (Dutch-style beef sausage)
- 1 lb. sauerkraut, drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. caraway seeds
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup breadcrumbs
- 2 tbsp. butter, melted
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 heat. Add chopped onion and minced garlic, and cook until softened.
3. Add caraway seeds, paprika, salt, and black pepper to the skillet, and stir to combine.
4. Add drained sauerkraut to the skillet, and stir to combine with the onion mixture. Cook for 5 minutes, stirring occasionally.
5. Spread the sauerkraut mixture evenly in the bottom of a 9x13 inch baking dish.
6. Cut vleesworst into 1/2 inch slices, and arrange them on top of the sauerkraut mixture.
7. Pour chicken broth over the vleesworst and sauerkraut.
8. In a mixing bowl, combine sour cream and breadcrumbs. Spread this mixture over the vleesworst and sauerkraut.
9. Drizzle melted butter over the breadcrumb mixture.
10. Bake in preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 26g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 1080mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- Vleesworst can be substituted with any other type of beef sausage.
- Chicken broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier casserole.
- Top the casserole with shredded cheese before baking.
- Add sliced mushrooms to the sauerkraut mixture for extra flavor.
- Use different types of sausage, such as kielbasa or bratwurst.
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 while baking.
- Serve with a dollop of sour cream on top for extra creaminess.
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 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 for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- German potato salad
- Rye bread
- Braised red cabbage
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth before baking.
- If the casserole is too wet, reduce the amount of chicken broth or increase the amount of breadcrumbs.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Vleesworst and sauerkraut are both traditional Dutch ingredients that are commonly used in stamppot, a popular Dutch dish.
Flavor profiles:
This casserole has a savory and slightly tangy flavor from the sauerkraut, with a hint of smokiness from the vleesworst.
Serving suggestions:
Serve with a cold beer or a glass of white wine for a classic German-inspired meal.
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Region: German