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Sausage and Sauerkraut Lasagne recipe

Sausage and Sauerkraut Lasagne recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Sausage pasta bakes

A deliciously different take on the classic Italian dish. Lasagne sheets are layered with smoked sausage and sauerkraut in a creamy white sauce.

109 people made this

IngredientsMakes: 1 20x30cm lasagne

  • 9 lasagne sheets
  • 1 (295g) tin condensed cream of mushroom soup
  • 1 (295g) tin condensed cream of chicken soup
  • 475ml milk
  • 450g kielbasa sausage
  • 570g sauerkraut, drained
  • 225g grated mozzarella cheese

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Preheat oven to 190 C / Gas 5.
  2. Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
  3. In a liquidiser or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthways and slice thinly.
  4. In a 20x30cm dish, layer 250ml soup mixture, 3 lasagne sheets, half of the sauerkraut, half of the sausage and a third of the cheese. Repeat. Top with remaining lasagne sheets and remaining soup mixture. Cover with foil.
  5. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

Kielbasa

Are smoked pork sausages. They can be found in Polish delis. If unavailable, use Mattessons smoked pork sausage instead.

Pre-boiling lasagne sheets

Can be omitted if using ready-to-bake lasagne sheets.

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Reviews & ratingsAverage global rating:(121)

Reviews in English (101)

by njmom

This was the perfect comfort food! I sauteed the sauerkraut with onions and a small amount of caraway seeds. I used penne pasta instead of lasagna noodles. I was surprised that the canned soup taste wasn't so "canned" tasting. I layered in one layer of swiss cheese and one layer of mozzarella. The swiss cheese gave it a nice bite. I also added the dijon mustard to the soup mixture as suggested by another reviewer. I will make this again. It makes a lot, so I'll be eating it for lunch all week! That's not a bad thing, I just hope I don't eat it all by myself.-04 Dec 2006

by Nanette Marx

I make a recipe similar to this but use Swiss cheese to go with an almost ruben flavor. My family loves it! We call it ruben lasagna. Drain the kraut well and enjoy! you can use 1/2 lb of sausage and 1 can of soup and make a smaller pan-ful pretty easily. [I usually use lite sausage and soup to cut down on some fat]-22 Dec 2002

by AVAJANE

i cannot believe this recipe hasnt received more 5 star reviews!!!!! this lasagna is outstanding. i even made it for a friends wedding. gets devoured every time!!! occasionally i will substitue some of the milk with beer (what goes best with kraut, sausage, and cheese? beer!) and it gives the lasagna an awesome twist! thanks for the recipe .....i also find it bizarre for people to rate this recipe negatively, claimimg its because they dont like sausage or sauerkraut. those two ingredients are clearly stated in the recipe, so if you dont like them, why would you make this?-22 Aug 2010


Hearty German Sausage and Sauerkraut

You can use kielbasa, knackwurst, or bratwurst in this hearty casserole recipe that's perfect for a cold winter night. Any type of smoked German sausage goes well in this combination with vegetables and sauerkraut is really delicious and warming. The sausages should be fully cooked and sliced before making this dish.

Click Play to See This Traditional German Sausage and Sauerkraut Recipe Come Together

Sauerkraut has its lovers and its haters. This traditional food is fermented cabbage with spices. It was a good way to preserve the vitamins and nutrients in cabbage through the winter. Sauerkraut is a great source of vitamin C and vitamin B-6, as well as iron and magnesium. It also adds fiber to your diet, with 4 grams per cup. While sauerkraut is high in sodium, you will rinse it in this recipe, which will lower that level.

The most recent buzz in favor of sauerkraut is that the fermentation process produces lots of probiotics and prebiotics, which help ensure your digestive tract is in good working order. Probiotics are the friendly bacteria that ferment the cabbage and then also help you digest your food. Prebiotics are the nutrients the probiotics eat. This makes sauerkraut good for your gut in three ways, counting the fiber.


Slow Baked Sausage Sauerkraut Recipe

Ingredients

  • 1 pound (480 g) Polish sausages
  • 10 oz (120 g) sauerkraut, rinsed and drained
  • 1 meium yellow onion, peeled and thinly sliced
  • 1 small tart apple, peeled, cored, and thinle sliced
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1/2 cup (125 ml) low-sodium chicken broth
  • freshly ground black pepper, to taste
  • 4-6 hot dog buns or rolls
  • whole grain mustard

Method

Step 1

In a mixing bowl, combine all ingredients, except sausages, black pepper, buns, and mustard. Mix well and set aside.

Step 2

Place Polish sausages in the slow cooker. Top with sauerkraut mixture. Cover cooker and cook on low-heat setting for 6-8 hours.

Step 3

Turn off slow cooker. Season sausage mixture to taste with black pepper. Serve sausages and sauerkraut on buns with mustard.


Cooking Instructions

– Peel potatoes and onions, cut potatoes into cubes, onions fine.
– Heat clarified butter saute potatoes and onions for about 10 minutes.
– Remove the Sauerkraut out of the jar, loose it up with a fork.
– Place Sauerkraut in a pan together with the broth.
– Let cook on low-medium heat for about 10-15 minutes.

– Fry the Sausages in an extra pan in hot butter remove from pan and cut into slanted slices.
– Place them back into the pan and fry a bit longer.
– Mix the cream with mustard and add to the stew.
– Spice with salt, pepper, caraway seeds to taste
– Add the sausages chop the chives and sprinkle over the stew.


Directions

Heat the oil in a large saucepan. Saute the onion, garlic and pepper until tender. Add the pizza sauce, soup, tomatoes and water and bring to boil. Add kielbasa and simmer on low for 30 minutes.

In the meantime, boil the noodles for 3 minutes (until semi-tender, they will complete cooking from the juices while in oven). Drain and place into a 9" x 13" pan and allow to cool for 15 minutes.

Spread the cottage cheese over the cooled noodles, then spread the kielbasa mixture over the cottage cheese layer. Top with the cheddar cheese and bake at 350 degrees F for 20 minutes.


4 Best Appetizers and Dip Recipes made Using Sauerkraut

And no recipe with sauerkraut would be complete without the tangy goodness of Stuffed Cabbage Rolls or the Crispy Tangy Reuben Rolls.

But don’t forget, cabbage rolls always need a zesty dip to go with them. So why not try this delightfully delicious Spicy Vegan Chorizo Queso or even a Warm Caramelized Onion Bacon Dip.

All these are easy to make and would be great for entertaining guest at your game day party or for that special dinner party. They’d be perfect that lazy summer time family barbecue too. A perfect fit!


Sausage and Sauerkraut Lasagne recipe - Recipes

Something about these flavors together brings me back to days on our family farm coming home with my Grandfather from a nature hike learning about wildflowers and trees and little creatures we came across, and then sharing together with my family in this hearty and delicious meal. Now, as a home cook, I have learned that it is a really easy dinner recipe to prepare and is pretty much devoured by anyone who tries it. Even kids seems to mostly like the flavor of sauerkraut .. or else they pick around it and eat the potatoes and sausage.

Grandmother’s TIPS for Baked Sausage, Potatoes and Sauerkraut Recipe

1. You can use any kind of sausage for this recipe, but lately we have been loving the antibiotic-free turkey sausage from a local butcher.

2. When choosing a butcher or meat, take a look the cleanliness of their operation and make sure you approve.

3. Ask your butcher to tell you about the farm the meat you are buying comes from. We love that our butcher has personally visited the farms that he sells meat from and is comfortable with how the animals are raised and treated. (He also has a lovely Portuguese accent. so it’s fun to get him talking!).

4. You can use any kind of potatoes you have have on hand or like the best.

5. Depending on the type of sauerkraut you choose, you may want to drain and wash the sauerkraut. The brand we are using in this recipe has a delicious juice that is not too sour tasting so we add it. Taste your sauerkraut when you open it and you can determine if you like the taste of the juice or if you prefer to drain it off and wash the sauerkraut.

6. If you are using a Dutch oven, fry the onions on the stove top in the Dutch oven, add the potatoes to the fried onions, add the sauerkraut, gently stir in then place the sausage on top. Cover with the lid and bake.

7. Personally I really enjoy this meal served with a light basic lettuce and tomato salad or this yummy Cucumber Tomato Salad Recipe.

8. You can also make this recipe in an Instant Pot! Check out the Instant Pot Sausage Potato and Sauerkraut Recipe here.

Our Opinion of the Best Sausage to Buy:

We don't eat a lot of meat in our family, but when we do, we all agree that it matters to us how the animals are raised. We are from Canada, and so have different labeling definitions than the USA, but we personally follow these rules of thumbs when buying meat. Keep in mind, this recipes uses turkey sausage, so mainly we are talking about poultry in the information below, but it does apply to other farm animals in some cases like the SPCA Certified labeling.

1. As the first option - when possible - buy meat from a local farmer that you know and trust their practices.

2. In Canada, look for either Certified Organic or SPCA Certified Retailers which have much higher standards for animal welfare.

3. In the USA - look for labeling that identifies the humane treatment of animals. We HIGHLY recommend this article where you can read and print a Consumer Guide for Humanely Raised Labels on Animal Products

4. Another great option is from farmers who are part of the Pastured Poultry Farmer Directory. The Pasture Poultry encourages raising the poultry the way you would imagine chickens should be raised, with frequent outdoor activity on green pastures.

4. What about Organic? If you want to understand the differences in even greater detail about the USA poultry industry of organic as compared to pasture poultry, then I highly recommend spending some time on this website with their article explaining Is Pastured Poultry Organic?.

1 large cooking onion (chopped)

2 (796ml) jars sauerkraut (we used Kuhne brand which is a German product) you can use your favorite *each can is 796mLs

* NOTE - one jar would be enough, but we love sauerkraut and so used 2 jars.

8-10 medium to large russet potatoes (washed, peeled and cut into 2-3 inch cubes)

6-8 precooked turkey sausages (we used a brand from a local butcher, you can choose your favorite sausage

sour cream (optional but tastes great served with the meal)

Directions

1. Preheat oven to 375 degrees F.

2. Have ready a 9X13 baking dish or if you have a big Dutch oven you can use that.

3. In a large skillet, melt the butter on low heat, add the onions and cook for a few minutes over medium heat, stirring, until the onions are transparent and soft.

4. Add the jars of sauerkraut and stir into the onions.

5. Place the chopped potato pieces into a 9x13 inch baking dish.

6. Spread the sauerkraut onion mixture over the potatoes.

7. Chop the sausage into 2 inch chunks and arrange on top.

8. Cover the pan with aluminum foil and bake for one hour.

9. You can precook this meal a day ahead as it gets even tastier when it sits and refrigerate.

10. Reheat at 425 degrees F. for about 30 minutes or until heated throughout.

Return to this Baked Sausage, Potatoes and Sauerkraut recipe or check out more recipes at Grandmother's Kitchen

A nice warm casserole with hearty ingredients is one of the best family friendly meal ideas. There's just something so nourishing about this easy dinner idea with the layers of sauerkraut, potatoes, onions and sausage that will fill you up and make you feel like you're in your happy place. Enjoying good food is a part of a happy life, and bringing in good, solid homemade meals like this will save you on days when you're not in the mood to cook a big elaborate meal.

Want the full benefits of raw sauerkraut?: You can serve the sauerkraut on the side raw in a bowl cold, and it is delicious! Just bake the potatoes and sausage and leave the kraut raw.

How to Buy the Right Sauerkraut? 1) The most beneficial sauerkraut is alive and fermenting, so the best stuff is kept in the fridge. 2) Some of the live stuff is not sold in a jar, but in pouches.3) It should only contain cabbage and salt. 4) It should not contain vinegar, sodium benzoate, sodium bisfulate or sugar.

That's what casseroles are so great for. You can also make this recipe in a Dutch oven if you have one. It's also a great idea to make this meal ahead of time and freeze or refrigerate it so that you can just heat it up when you're ready to enjoy a homemade meal. For the sausage meat in this recipe, you can buy your favourite type of sausage, or you can even make your own if you know how or want to learn. That way you could have all of the seasonings you like in your sausage meat. There are also vegetarian and vegan sausages with no meat in them at all which are also a really tasty option for those who don't eat meat.


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BUY NOW: Le Creuset Cast-Iron 12" Skillet, $200amazon.com.

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Super satisfying and super easy.

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This rice dish is filled with sausage, spinach and tons of cheese.

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Greens get a boost from salty, sweet, spicy and creamy fixings.

Pop these on the grill for a quick meal with easy clean-up.

BUY NOW: Le Creuset Cast Iron Grill Pan, $55amazon.com.

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Classic Lasagna

We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any flavor. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. Use our best homemade spaghetti sauce&mdashit'll never let you down.

Regardless of the route you go, make sure to follow these tips&mdashwe've reworked this recipe based on user comments to make it even better with more meat, more sauce, and more cheese!

Don't overcook your noodles.

Lasagna noodles need structure&mdashthey have a lot of ingredients layered between them!&mdashso they can't be too mushy. Make sure to cook them until they're very al dente they're ready typically two minutes before the amount of time on the box.

While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool.

Get your favorite marinara.

We decided to go with store-bought marinara for this recipe but it doesn't mean you should pick any old jar off the shelf. Even though there are tons of layers and flavors in lasagna, the marinara is the back bone of the dish. Spending a couple more bucks on your favorite brand is worth it in this case.

Drain beef.

Sometimes we're a little lazy and skip this step when making a meat sauce and we always regret it&mdashthe sauce tastes so greasy! Draining the fat from the skillet is a must for your lasagna layers, which will already have a lot of fat from cheese.

Season your ricotta mixture.

My Italian grandmother always added a secret ingredient to her lasagna: cinnamon. The ricotta mixture always gets overlooked and, therefore, tastes kinda bland. Make sure to season it generously with salt and pepper&mdashParm, too!

Don't bake for too long.

Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let it sit for at least 15 minutes. When you over bake the pasta, you run the risk of the noodles drying out and getting too crispy.

What about leftovers?!

To store leftovers cover with plastic wrap or places slices in an airtight container and keep in the fridge for 3 to 5 days. Any longer and you'll want to pop it in the freezer for up to 3 months. To reheat, cover with aluminum foil and bake at 350º until hot and bubbly.

Have you made this recipe? Rate it and let us know how you like it in the comments below. Don't want to follow a recipe? Check out our No Recipe Lasagna and choose your own adventure!

Editor's Note: This introduction to this recipe was updated slightly on July 31, 2020.


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Comments:

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