This recipe for Sausage and Fried Sauerkraut Casserole was submitted by Mary Ann Carlson of Berryville, Arkansas.

Sausage and Fried Sauerkraut Casserole

4 slices lean bacon, diced
1 medium red or white onion, diced
1 (32-ounce) bag or 2 (16-ounce) cans sauerkraut
1 medium Granny Smith apple, diced
2 tablespoons caraway seeds
1/2 teaspoon celery seeds
2 tablespoons paprika
1 teaspoon garlic powder
1/2 teaspoon kosher salt

1 pound Polish or any smoked sausage, cut into inch pieces

1. In a large skillet, brown the bacon and onions.
2. Drain juice from sauerkraut and then add to browned bacon and onions. Add diced apples. Add remaining spices. Keep tossing or stirring until kraut is light brown and hot.
3. Place finished kraut in two-quart casserole. Place cut-up sausage on top. Cover with lid or foil.
4. Bake at 350°F (175°C) for 30 to 45 minutes.

Makes 6 servings.

Recipe provided courtesy National Hot Dog And Sausage Council.