Sauerkraut-and-Sausage Casserole

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Sauerkraut-and-Sausage Casserole

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

Yield: 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.

  • Anonymous

    One reader asked why there is apple and sugar in this recipe…well, they are there because they add a certain difference to this recipe…I’ve been making this for about 40 years now, got it from a German girlfriend way back then, and believe me, if you take out the apple and sugar, the difference is totally amazing, and doesn’t taste like the original recipe at all…so I LIKE it in, always have, always will…but that’s what makes recipe’s so much fun…YOU can DO anything you like to your own recipes to make your taste buds come alive!!!! ; ) But really, if you TRY this with the apples and a bit of brown sugar…you just MIGHT like it…we always added gnocci also to it the last 1/2 hour of cooking…and letting it set for a night…”OH YUMMMY” Enjoy y’all…

  • Anonymous

    This is very similar to a recipe my German family has handed down, although we think of it as a winter meal. It is easily adapted to the crockpot and in a pinch, hot dogs can be used. We use less caraway (1 tsp) and half water, half beer.


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