Sauerkraut and Sausage Casserole

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This one came out of eating well, so it’s not only tasty, but it’s healthy!! This is the perfect dish for a cold rainy night.

4 tsp olive oil
1 large onion, sliced
1 1/2 tsp caraway
1 large sweet-tart apple, chopped
1 c dry white wine
10 oz turkey kielbasa, cut into 1/2-inch slices (Trader Joes has a great one)
2 1/2 c drained sauerkraut, rinsed
3 TBSP cider vinegar
2 TBSP spicy brown mustard
1/4 tsp freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 TBSP butter, melted
1/4 tsp salt

Preheat oven to 400°F.

Heat 2 teaspoons oil in a large oveb proof skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper.

Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.

Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.