Sauerkraut and Sausage over Mashed Potatoes
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 30 Min. Prep Time • 1 Hr. Cook Time • 8 Hrs. Chill Time| Ingredients |
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| Mashed Potatoes: |
| 2-1/2 lb. russet potatoes, cut into large chunks |
| 2 c. (8 oz.) shredded medium Cheddar cheese |
| 1 c. milk |
| 1/2 tsp. salt |
| 1-1/2 tsp. coarsely ground black pepper |
| 1/2 c. chopped fresh Italian parsley |
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| Sauerkraut and Sausage: |
| 2 medium sweet onions, cut into wedges |
| 5 peeled carrots, cut into 1/2-in. pieces |
| 1 jar (32 oz.) sauerkraut, drained |
| 2 c. apple juice |
| 1 Tbsp. caraway seeds |
| 1 tsp. coarse ground pepper |
| 2 lb. smoked Ukrainian or Polish sausage (2 rings or 8 links, 5 in. each) |
| 8 slices (1 oz. ea.) caraway Havarti or caraway Jack cheese |
| 1/2 c. chopped fresh Italian parsley |
Directions:
Prepare the mashed potatoes a day ahead.
1. For the mashed potatoes, in a 3-qt. saucepan, boil the potatoes until tender (20 to 30 min.). Drain the potatoes; add the Cheddar cheese. Mash the potatoes until smooth. Stir in the milk, salt, pepper, and parsley. Spoon the potatoes into a 2-qt. rectangular or oval casserole. Cover and refrigerate overnight.
2. Preheat at the oven to 350°F.
3. For the sauerkraut and sausage, in a Dutch oven, combine the onions, carrots, sauerkraut, apple juice, caraway seeds, and pepper. Top with the sausage. Cover, and bake for 1 hr.
4. Bake mashed potatoes in same oven for 1 hr. to heat. Place the Havarti cheese over the sausages; continue baking until the cheese is melted. Stir in the parsley.
5. To serve, spoon the mashed potatoes onto individual plates; top with sauerkraut and portions of sausage.
