Turkey Sausage and Sauerkraut Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 257.3
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,067.6 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Turkey Sausage and Sauerkraut Casserole calories by ingredient
Submitted by:

Introduction

This is a recipe I developed for an October Fest party and have been making ever since. Sometimes I had boiled potatoes too. You could also substitute pork chops for sausage This is a recipe I developed for an October Fest party and have been making ever since. Sometimes I had boiled potatoes too. You could also substitute pork chops for sausage
Number of Servings: 3

Ingredients

    16 oz of deli sauerkraut, drained
    1 plum tomato
    1 Granny Smith apple diced in large chunks
    1/2 onion diced
    2 tsp balsamic vinegar
    1 Tbs on stone ground mustard
    6 juniper berries
    3 Italian Sausages (I use 2 sweet and 1 hot)
    1/2 cup of fresh apple cider

Directions

Sautee chopped onions in balsamic vinegar until carmalized. Then combine the first seven ingredients, through juniper berries. Cut sausage in half and then brown in a non stick skillet until browned.

Place the sauerkraut mixture in a baking dish so that there is about a half of inch over the bottom of the dish. Place the sausage in the sausage. Pour the cider over the casserole and cover it with foil. Bake in a 375 oven for 30 minutes. Uncover and bake another 15 minutes or until most of the juice has evaporated. Then let it sit covered for about 5 minutes to allow the flavors to marry. Serve with extra mustard on the side if desired.

Serving Size: makes three servings, 1 sausage per person

Number of Servings: 3

Recipe submitted by SparkPeople user CHEFSOPHIE.

Rate This Recipe