This rustic sauerkraut casserole is an easy dish from the German countryside. I’ve made mine in my cast iron skillet for easy baking, serving and cleanup. Easy preparation and a one hour cooking time make this a great dish for a German meal. Prepare everything else while the casserole bakes.
I use a small amount of vegan sausages in this recipe, but if you prefer, you can omit the sausages without altering any of the other ingredients. You can also increase the amount of sausages to two if you have a vegan sausage you really like. I used Field Roast Bratwurst in my dish. One sliced sausage made a heaping 1/2 cup.
If you omit the sausages, this works as a delicious vegan hot dog topper, too, perfect for an Oktoberfest celebration!
I use a small drizzle of a neutral oil to sauté the onions and sausage. To reduce the use of oil, use a tablespoon or two of water for the sauté.
You will want to use a sweet apple in this dish. Peel the apples so that they will blend into the dish once cooked.
Before adding the sauerkraut to the dish, drain it in a colander, then rinse it with cold water. Let the sauerkraut continue to drain before adding it to the dish. This removes a lot of the tanginess and salty brine from the sauerkraut. If you prefer, you can also squeeze the excess water from the drained sauerkraut, removing the brine flavors even farther. No need to worry about the sauerkraut being too dry, since water is added to the recipe.
My recipe calls for 1/4 cup of brown sugar. The sugar will caramelize during the long, slow bake. I’m sensitive to the taste of sugar and this amount suits me and my family. You can give the casserole a taste after you’ve added the brown sugar. If you find it’s not sweet enough, add more brown sugar to taste.
This German casserole is delicious served with a side of potatoes, warm rye bread and a delicious beer.
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