I’m a huge fan of cooking from scratch, at least as much as possible. I make big batches of stock and freeze them to use over time. And sometimes life happens. One of my go-to recipes on those nights involves some canned foods and sausage. I learned the basics from a friend and then tweaked it to jazz things up a bit. The combination sounds odd; somehow mixing them together and baking creates results bigger than the individual components. Even friends who don’t like sauerkraut give this dish a positive review. And yes, if you have homemade sauerkraut, definitely use it in this recipe.
The dried onions help absorb extra moisture so the flavor of the wine becomes part of the dish rather making it soupy. If you want to substitute fresh ingredients for any item, just make sure to steam in the microwave to barely tender so everything reaches done at the same time in the oven. I hope you enjoy it!
Fast-Baked Dinner Mix-Up
Serves 4-5
5 Polish or Smoke Sausages, cut into slices of about 1 ½ inches thick
1 14.5 oz can Sauerkraut
1 14.5 oz can sliced carrots or ½ cup sliced fresh carrots, cooked in microwave until soft
1 15 oz can of whole, peeled Potatoes
¼ c Minced Onions (dehydrated)
2 T Stone Ground Mustard (Dijon or other style of your choice)
¼ c White Wine (Use whatever you have leftover)
Fresh ground black pepper to taste
Vegetable Oil
Method
Serve with more mustard on the table if desired.
©2012. Heidi Sue Roth. All Rights Reserved.
The dried onions help absorb extra moisture so the flavor of the wine becomes part of the dish rather making it soupy. If you want to substitute fresh ingredients for any item, just make sure to steam in the microwave to barely tender so everything reaches done at the same time in the oven. I hope you enjoy it!
Fast-Baked Dinner Mix-Up
Serves 4-5
5 Polish or Smoke Sausages, cut into slices of about 1 ½ inches thick
1 14.5 oz can Sauerkraut
1 14.5 oz can sliced carrots or ½ cup sliced fresh carrots, cooked in microwave until soft
1 15 oz can of whole, peeled Potatoes
¼ c Minced Onions (dehydrated)
2 T Stone Ground Mustard (Dijon or other style of your choice)
¼ c White Wine (Use whatever you have leftover)
Fresh ground black pepper to taste
Vegetable Oil
Method
- Preheat the oven to 350°.
- Heat a skillet to medium-high heat. Add enough oil to barely coat the bottom of the skillet and brown the sausage slices on both sides.
- While the sausage browns, drain the vegetables, rinsing each one to reduce salt levels.
- Drain the sauerkraut and rinse at least 2 times. Squeeze or press the sauerkraut to remove rinse water.
- In a bowl, mix the sauerkraut with the mustard, wine and pepper.
- Mix the remaining ingredients into the sauerkraut mixture.
- Lightly coat a glass casserole dish with oil.
- Place the mixture in oiled dish and bake on a rack in the center of the oven.
- Bake 20-25 minutes or until bubbly and the sauerkraut on the edges of the pan is beginning to crisp.
Serve with more mustard on the table if desired.
©2012. Heidi Sue Roth. All Rights Reserved.