German Sausage and Sauerkraut
A baked casserole with smoked sausage and sauerkraut, seasoned with red bell pepper, red onion, caraway seeds and brown sugar. Serve with pumpernickel bread and applesauce, followed by ginger snaps for dessert.
1 (16-ounce) bag refrigerated sauerkraut, rinsed and drained
1/2 red bell pepper, seeded and chopped
1/2 chopped red onion
2 tablespoons white wine vinegar
1 teaspoon caraway seeds
1 tablespoon brown sugar, firmly packed
1 pound smoked German sausage of your choice, sliced on the diagonal
- Preheat oven to 350°F (175°C).
- Place all ingredients in a 2 1/2-quart casserole dish lightly coated with cooking spray or oil and mix well.
- Cover the dish and bake until heated through, about 35 to 40 minutes.
Makes 4 servings.