Rhenish-Hessian Sauerkraut Casserole (Rhenish-Hessischer Sauerkrautauflauf)
Rhenish-Hessischer Sauerkrautauflauf, or Rhenish-Hessian Sauerkraut Casserole, is a traditional dish from the Rhenish-Hessian cuisine. This hearty casserole combines the tangy flavors of sauerkraut with savory meats and potatoes, creating a comforting and satisfying meal.
Ingredients
- 1 kg sauerkraut, drained
- 500g potatoes, peeled and sliced
- 300g smoked sausage, sliced
- 200g bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large casserole dish, layer the sliced potatoes on the bottom.
- Spread the drained sauerkraut over the potatoes.
- In a skillet, cook the bacon until crispy. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced smoked sausage to the skillet and cook for a few minutes.
- Pour the chicken broth over the sauerkraut and sprinkle with caraway seeds, salt, and pepper.
- Spread the sausage and bacon mixture over the sauerkraut.
- Cover the casserole dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
- Serve the Rhenish-Hessischer Sauerkrautauflauf hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Casserole dish Foil
Tools
Skillet Knife Cutting board Oven
Serving suggestions
Serve the Rhenish-Hessischer Sauerkrautauflauf with a side of crusty bread and a crisp green salad.
Tips & tricks
For a smokier flavor, you can use smoked bacon in this recipe.
Cost
$15