Sauerkraut & Sausage Over Mashed Potatoes
Sauerkraut & Sausage Over Mashed Potatoes
Main Ingredient: Potatoes
Yield: 4-6 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
American - Traditional German/Austrian American - Southern Entrées Side Dishes
Sauerkraut and Sausage:
  • 2 medium sweet onions, cut into wedges
  • 5 carrots peeled and cut into 1/2-" pieces
  • 1 32-oz jar sauerkraut, drained
  • 2 cups apple juice
  • 1 tbsp. caraway seeds
  • 1 tsp. coarse ground pepper
  • 2 lbs. smoked sausage, such as Polish (2 rings or 8 links, 5 in" each)
  • 1/2 c. (2 oz.) Caraway Havarti or Caraway Jack Cheese*, shredded (or 3 1-oz. slices, halved)
Mashed Potatoes:
  • 2-1/2 lbs. russet potatoes, cut into chunks
  • 2 cups (8 oz.) Smoked Gouda Cheese, shredded
  • 1 c. milk
  • 1/2 tsp.  salt
  • 1/2 tsp. coarse ground pepper
  • 1/2 c. Italian flat-leaf parsley

Preheat the oven to 350°F.

For sauerkraut and sausage, in Dutch oven, combine onions, carrots, sauerkraut, apple juice, caraway seeds and pepper. Top with the sausage. Cover and bake for 1 hour.

Prepare mashed potatoes: In a 3-quart saucepan, boil potatoes until tender (20 to 30 minutes). Drain potatoes; add the Smoked Gouda cheese. Mash the potatoes. Stir in milk, salt, pepper and parsley. Spoon potatoes onto individual plates; top with sauerkraut and portions of sausage.