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German Sausage And Sauerkraut Casserole


6 links of cooked smoked German sausage;
1 kg. sauerkraut, drained;
1 green pepper, diced;
1 tsp. caraway seeds;
1/2 tsp. dill weed;
1 tbsp. brown sugar;
2 tbsp. sunflower oil;
1 tsp. careway seeds;
2 tbsp. coarse Dijon mustard;
1/2 cup shredded Swiss cheese;
salt and pepper to taste.


Heat the oil in a large heavy pan and brown lightly the sausages. Remove the sausages from the pan and set aside. Add the sauerkraut to the pan and saute for 3 minutes. Add the rest of the ingredients, except the Swiss cheese, and stir well. Transfer everything, including the sausages, to a casserole dish and top with the shredded cheese. Cover with a lid and cook in a preheated oven at 350 F for 25 minutes, or until the cheese is bubbly. Let the casserole sit out of the oven for 10 minutes after it is ready, and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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