1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (301g) Recipe makes 4 servings |
||
| Calories 449 | ||
| Calories from Fat 279 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.0g | 47% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 14.7g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 2015mg | 83% | |
| Potassium 636mg | 18% | |
| Total Carbohydrate 26.5g | 8% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 17.7g | ||
| Protein 16.6g | 33% | |
Ingredients
- 1 lb kielbasa or smoked sausage
- 1 (16 ounce) can sauerkraut, drained
- 1/4 cup dark brown sugar
- 2 medium onions, sliced
Directions
1
Slice kielbasa thin.2
Saute onions and kielbasa in a little shortening.3
In a 2-quart casserole dish, layer 1/2 of the sauerkraut, 1/2 of the kielbasa and onions, then sprinkle with 1/2 of the brown sugar.4
Repeat with the other half of the ingredients.5
Bake, covered, in a 325 degree oven for 1 hour.6
Serve it with mashed potatoes, glazed carrots and homemade applesauce.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork
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- Preparation > Time to Make > < 4 hours
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- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Ck2plz
On Aug 28, 2009
I love sauerkraut! If you need a quick fix for sauerkraut, this is the recipe you need to make. Easy and delish! I would not change a thing. I cooked it for 40 minutes and then turned the oven off. I used a 9x13 pan. Thanks, Dancer
From: Chef #478192
On Apr 27, 2008
Dancer, Thanks for the wonderful recipe. My DH and Mom loved it! Instead of mashed potatoes, we had pieroges (yummy!) I baked @ 325 degrees for about 40 minutes and it was perfect!!!
From: Miz Mary
On Jan 18, 2006
About sauerkraut... select kraut packed inplastic bags or glass jars. If packed in uncoated cans it can have a tinny taste. AND soak it. Change the water no less than three times. I lived in Alsace and that is what we did at the restaurant.
From: thinice
On Sep 25, 2005
If you're squeemish about the sauerkraut, a Russian recipe uses half fresh cabbage and half sauerkraut.You'll be pleasantly surprised.
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