Main Dishes

Sauerkraut-and-Sausage Casserole

By Yankee Magazine

May 14 2004

The Snow family of North Carolina documents their family history as far back as the 18th century, when patriarch John Snow — who had “quite the sense of humor,” according to family historian, Allen Snow — named one son Frost And Snow and another Ice And Snow. Today, family history lives on not only in the annual Snow family reunions, but also in a bound collection of recipes that Allen assembled and published. This recipe for Sauerkraut-and-Sausage Casserole, one of Allen’s own, is a simple-to-make covered dish. From Allen Snow


6 servings


1 pound fully cooked Polish sausage, cut into 1/2-inch slices
1 tablespoon dried, minced onions
2 apples, cored and quartered
1 can (27 ounces) sauerkraut (undrained)
1 cup water
1/2 cup brown sugar
2 teaspoons caraway seed
snipped parsley (optional)


Mix all ingredients (except parsley) and bake, covered, in a 2-1/2-quart baking dish at 350 degrees F for 1 hour. Garnish with fresh snipped parsley.