Sausage Sauerkraut Casserole Recipe
Ingredients
| 2 pounds pork-sausage meat | ||
| Sauerkraut | 2 Cup (16 tbs), drained | |
| Brown sugar | 2 Tablespoon | |
| Celery seed | 1 Teaspoon | |
| Noodles | 2 1/2 Cup (16 tbs) | |
| 2 cups beef bouillon | ||
| Breadcrumbs | 1/2 Cup (16 tbs), buttered | |
Directions
Form sausages into 12 patties and brown on both sides.
Reserve 2 tablespoons sausage fat.
Cook noodles in boiling salted water, as directed on package.
Drain and mix with reserved sausage fat.
Spoon half the noodles into a buttered 1 1/2 quart casserole.
Mix sauerkraut with brown sugar and celery seed and place half on noodles and top with half the sausage patties.
Repeat, ending with sausage.
Pour bouillon over casserole and top with breadcrumbs.
Bake in a 350° F.oven 45 to 50 minutes.
Reserve 2 tablespoons sausage fat.
Cook noodles in boiling salted water, as directed on package.
Drain and mix with reserved sausage fat.
Spoon half the noodles into a buttered 1 1/2 quart casserole.
Mix sauerkraut with brown sugar and celery seed and place half on noodles and top with half the sausage patties.
Repeat, ending with sausage.
Pour bouillon over casserole and top with breadcrumbs.
Bake in a 350° F.oven 45 to 50 minutes.
Chef
