Nora got me hooked on this every Christmas with my wife’s family.
1 lb. bulk or link sausage: crumbled, browned & drained (double this amount for bacon)
6 slices white bread: remove crust, dice
2 cups milk
4 eggs, beaten
1 tsp dry mustard
1 tsp salt
1/4 lb. grated American or cheddar
Mix all of the above and refrigerate 12 hours, or overnight. Pour into greased 8×12 or 9×13. Cover with foil and bake in pre-heated oven at 325°F for one hour. Remove foil and continue to bake 15 minutes.
This one comes courtesy of my mother-in-law. I was never a fan of sauerkraut in the U.S., partially because I came across it so rarely (my mother has this general distaste for cruciferous vegetables). When I moved up to Detroit and had my mother-in-law’s version, while it was a revelation, I didn’t have a burning desire to make my own. But then we moved to Germany and it was everywhere, so I decided I needed to learn to deal with it and do it well. It’s important to not over-rinse the sauerkraut; even if you’re not a fan of the tang, you’ll need it to balance the richness of the sausage and give the potatoes some flavor. And the apples don’t make it sweet, they just take some of the edge off of the cabbage.
2 T brown sugar
1 1/2 t caraway seeds
3 T butter
3 T flour
1 k/2 lb polish sausage, thickly sliced (kielbasa or Rohpolnisch are good here)
3-4 small potatoes, cut into chunks (about the size of a halved wine cork)
2 small cooking apples, cut into chunks (smaller than the potatoes – use tart apples if you want to avoid it being too sweet)
2 large cans sauerkraut, lightly rinsed and NOT squeezed out
1/2-1 c water
Heat oven to 175 C°/350 F°. Cut first 4 ingredients together and set aside. Heat a large, oven-safe Dutch oven with lid over medium heat and add sausage. Cook sausage until well browned, then remove Dutch oven from heat. Add potatoes, apples, sauerkraut and brown sugar mixture and stir until well combined. Add water and place in oven covered. Cook for about 2 hours, checking every 40 minutes or so to stir and add water if needed. It’s done when you can pierce a potato with no resistance.
Also works in a crockpot (low 7-9 hours/high 3-4) or on the stove top (low heat, stir more frequently).
2 lbs drained Sauerkraut (1 c juice reserved)
2 tsp Caraway Seeds
2 T Düsseldorfer Löwensenf Mittelscharf (or any medium-spicy german mustard)
1 tsp Black Pepper
1/2 C Beef Broth
1 pkg Nürnberger Bratwürste (any kind of available bratwurst will do)
2 bay leaves
1. Heat sauerkraut in skillet over medium heat. After heated through, add caraway seeds, mustard and black pepper.
2. In large flat pan, brown sliced bratwurst. Set aside.
3. Add sauerkraut juice, bratwurst, beef broth and bay leaves to sauerkraut. Cover and stir occasionally, until sauerkraut is slightly browned and most of liquid is cooked off.