German Sauerkraut and Potato Casserole

Ingredients

• 14 ounces sauerkraut, canned
• 800 g potatoes
• 1 (12 1/2 ounce) can vegetarian sausages (you can also use a larger can if you want more sausage in the casserole)
• 1 large onion, chopped
• 1 1/2 tablespoons canola oil
• 1 teaspoon cumin
• salt, to taste
• 3 1/2 ounces sour cream

Directions

1. 1

   Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).

2. 2

   Skin the potatoes and cut in slices.

3. 3

   Cut the sausages in long slices.

4. 4

   In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.

5. 5

   Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.

6. 6

   In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.

7. 7

   Bake it in the oven at medium heat for around a 1/2 hour.