Hearty German Sauerkraut Casserole with Potatoes
This hearty German Sauerkraut Casserole layers tangy sauerkraut and savory sausages between creamy mashed potatoes, topped with a silky egg cream and golden cheesy crust. Easy to make ahead, perfect for using up leftovers, and guaranteed to win over even the biggest sauerkraut skeptics at your table.
Servings 4 people
Ingredients
For the mashed potatoes
- 900 gr starchy potatoes such as Yukon Gold or Maris Piper
- 2 tablespoon butter
- 60 ml milk
- 1 pinch grated nutmeg
For the sauerkraut
- 2 tablespoon neutral oil such as rapeseed, sunflower or canola oil
- 1 onion about 120 gr / 3 oz
- 500 g sauerkraut drained
- 4 sausages depends on of your choice (bratwurst, kielbasa, or smoked sausage), sliced
- 180 ml beef broth
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- ½ teaspoon ground carraway seeds
- 1 teaspoon sugar
For the Egg Cream
- 400 g sour cream
- 2 eggs
- 1 tablespoon sweet paprika powder
- salt and pepper to taste
Fro the Topping
- 100 g shredded cheese such as Emmental, Gouda or Cheddar
Instructions
- Peel and boil the potatoes in salted water until completely tender, about 20 minutes. Drain well, then mash with the butter and milk until smooth and creamy. Season with salt and a pinch of nutmeg if using. Set aside.900 gr starchy potatoes , 2 tablespoon butter, 60 ml milk, 1 pinch grated nutmeg
- Peel and finely dice the onion. Heat the oil in a large skillet or saucepan over medium heat and sauté the onion until soft and translucent. Tip: If you are using raw bratwurst rather than pre-cooked sausages, add them whole to the pan with the onion and fry until lightly browned on the outside before slicing. This ensures they are cooked through!2 tablespoon neutral oil, 1 onion
- Pour in the beef broth to deglaze the pan. Drain the sauerkraut well through a sieve and add it to the pot along with the peppercorns, ground caraway, bay leaf, and sugar. Slice the sausages and stir them into the sauerkraut mixture. Simmer for 15 minutes, stirring occasionally. Remove the bay leaf and discard.500 g sauerkraut, 4 sausages, 180 ml beef broth, 2 bay leaves , 1 teaspoon black peppercorns, 1 teaspoon juniper berries, ½ teaspoon ground carraway seeds, 1 teaspoon sugar
- Preheat your oven to 400°F / 200°C. Grease a large baking dish. Spread half of the mashed potatoes evenly across the bottom of the dish. Spoon the sauerkraut and sausage mixture evenly over the top. Dollop the remaining mashed potatoes over the sauerkraut layer and spread gently . You don't need to cover it completely, as you want some of the egg cream to sink down into the sauerkraut when you pour it over.400 g sour cream, 2 eggs , 1 tablespoon sweet paprika powder , salt and pepper
- Sprinkle the shredded cheese generously over the top of the casserole. Bake in the preheated oven for 40 minutes until the top is golden and bubbling. Remove from the oven and leave to rest for 5 minutes before serving.Note: If you have assembled the casserole ahead of time and it is going straight from the fridge into the oven, allow an extra 10 minutes of baking time to make sure it is heated all the way through.100 g shredded cheese
