Dutch Sauerkraut & Sausage Bake (Zuurkoolschotel Met Rookworst)

Preparation

A good smoked sausage is a must with this traditional sauerkraut casserole. It’s delicious with mustard.

1. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, cover potatoes with cold water by at least 1 inch/2½ cm. Add a few generous pinches of salt and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are very tender and easily pierced with the tip of a knife, 18 to 20 minutes; drain well.

2. Return Dutch Oven to medium heat and warm milk and 2 tablespoons/30 grams butter. Add drained potatoes and mash until smooth. Season with salt and pepper. 

3. In a HexClad 12”/30 cm Hybrid Fry Pan, melt 2 tablespoons/30 grams butter over medium heat. Fry the bacon and onions until tender and light golden, about 5 minutes. Add wine and cook, until reduced by half, about 2 minutes. Add sauerkraut and thyme and simmer over low heat for 20 minutes until sauerkraut is tender. 

4. Preheat oven to 400°F/200°C.  Spread the cooked sauerkraut mixture in an even layer in the fry pan. Spoon the mashed potatoes over top and, if desired, create a decorative pattern in the mash with a fork. Dot top of casserole with remaining 2 tablespoons/30 grams cubed butter. Bake until casserole is hot throughout and the top is golden brown and crispy, about 25 minutes.

5. Meanwhile, fill a HexClad 5 QT/4.7 L Hybrid Dutch Oven with water and bring to a simmer over medium-high heat. Add sausage and reduce heat to medium. Simmer (don’t boil or sausage may burst) until cooked through, about 15 minutes. Transfer sausage to a work surface and slice.

6. Serve the casserole with the smoked sausage. Sprinkle with thyme leaves and black pepper.

Tip: Simmer 1 can of pineapple chunks with juice (10 oz/227 grams) with the sauerkraut for added flavor.