A few weeks ago we noticed that the apples we had in the fruit cellar were getting a bit soft. We also noticed that the potatoes we have been receiving in the CSA were growing in number. When I realize that we're getting behind in our CSA eating I turn to google for assistance -in this case I googled 'apples, potatoes, and sausage' and I searched the offerings until I found one that appealed to me.
This recipe from the folks at Eating Well looked amazing. The description didn't disappoint either:
One bite of this hearty sausage casserole recipe—full of sauerkraut, apples and kielbasa—and you’ll be transported to a tiny pub in the Alsace region of northern France.
Hmmm - I like pubs. I've never been to this area of France but I bet I'd like that too!
I followed the recipe exactly, it came out great. I thought I might have to add some liquid, chicken broth or something, but it was not dry at all. We served it with a bit of mustard on the side.
YUM
Sauerkraut and Sauage Casserole
4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1 1/2 teaspoons caraway or fennel seeds
1 large sweet-tart apple, such as Braeburn, chopped
1 cup dry white wine
10 ounces turkey kielbasa, cut into 1/2-inch slices
2 1/2 cups drained sauerkraut, rinsed
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 tablespoon butter, melted
1/4 teaspoon salt
Preheat oven to 400°F.
Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.
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