Smoked sausage & sauerkraut casserole

6 Servings

Ingredients

Quantity Ingredient
6 Fully-cooked smoked sausage links, such as German or Polish sausage (about 1-1/2 lbs; cut into thirds
¼ cup Packed brown sugar
2 tablespoons Country-style Dijon mustard or German-style mustard
1 teaspoon Caraway seeds
½ teaspoon Dill weed
32 ounces Sauerkraut; drained
1 small Green bell pepper; stemmed, seeded and diced
½ cup 2 oz shredded Swiss cheese
6 fat

Directions

Place sausage in large skillet with ⅓ cup water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer, covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly.

While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan; stir until blended. Add sauerkraut and bell pepper; stir until well mixed. Cook, covered, over medium heat 10 minutes or until very hot. Spoon sauerkraut into microwavable 2 to 3 quart casserole; sprinkle with cheese. Place sausage into sauerkraut; cover. Microwave on HIGH 30 seconds or until cheese melts.

Prep and cook time: 20 minutes

NUTRITIONAL INFO: Calories 490, total fat 38g, protein 20g, carb 19g, cholesterol 89mg, sodium 2165mg, dietary fiber 4g Dietary exchanges: ½ bread, 2-½ meat, 2 vegetable, SOURCE: _No Time for Cooking_, Vol. 1, October 16, 1996, No. 5 Meal-Master format by Mary Ann Young. Posted to MC-recipe on "Delurk Day," November 11, 1996

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