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.

Rhenish-Hessian Sauerkraut Casserole (Rhenish-Hessischer Sauerkrautauflauf)

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

  1. Preheat the oven to 375°F (190°C).
  2. In a large casserole dish, layer the sliced potatoes on the bottom.
  3. Spread the drained sauerkraut over the potatoes.
  4. In a skillet, cook the bacon until crispy. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  5. Add the sliced smoked sausage to the skillet and cook for a few minutes.
  6. Pour the chicken broth over the sauerkraut and sprinkle with caraway seeds, salt, and pepper.
  7. Spread the sausage and bacon mixture over the sauerkraut.
  8. Cover the casserole dish with foil and bake for 45 minutes.
  9. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
  10. 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