Sauerkraut casserole (Traditional & Thermomix)

I think it is time for me to share with you one of the signature dishes of my father.

He is one hell of a chef and the actual reason my sister’s and I started to cook. I remember when we were quite little, him preparing his dinner after my mother and us had already eaten. The smells that wafted through the house were simply mouth watering. Especially as it was very different from what my sister’s and I had as little children food. We are talking pepper steaks, french fries, deliciously seasoned sauces etc. So everything unsuitable for children but oh so tempting.

So when my sister’s and I were a bit older and prepared meals, we tried to emulate his style of cooking, blended with our mother’s divine but much healthier style. When those two start to cook together it is not only fabulous family time, but relatives and guests often clamoured for them to open a restaurant together.

Now this dish he prepared very often and we loved it. Savoury Sauerkraut, with slices of fried sausages and smooth, creamy potato mash.

Even my husband who really doesn’t like Sauerkraut loves the way my father prepares his. It was quite funny, the first time he tried this dish. He was resolute to be polite and to eat everything whatever the cost. I observed him and was very amused to see him change expression from resolution, to wonder and finally to enjoyment!

That is because my father doesn’t just warm the Sauerkraut up directly from the jar 😉. The trick of cooking sauerkraut without it being too sour is to cook it 3 times. This dish is ideal because it can be entirely prepared in advance and put it in the oven during home work time to be ready when they are finished.

You can find my books that have so far been published here :

Recipe Sauerkraut Casserole

  • 1 glas of Sauerkraut (500 g)
  • 1 big onion
  • 1 tbsp of vegetable oil
  • 180 g water
  • 1 vegetable stock cube (eg Knorr or homemade)
  • Sausages to fry in the pan (my father uses Nürnberg sausages)
  • 600 g potatoes
  • 80 ml milk
  • 25 g butter
  • grated nutmeg
  • salt, pepper
  • 30 g butter to place on top of the potato mash

Fry one chopped onion in a pot or ideally pressure cooker until golden and translucent.

Add the sauerkraut from the jar with its liquid, a little bit of water and a stockcube and cook until boiling or until the whistle on the pressure cooker blows. Switch off and let it cool down.

Repeat this step 2 more times. You can start the evening before. Peel and cut the potatoes and boil them in lightly salted water.

Warm the milk and melt the butter in it. Mash the potatoes and add the milk / butter mixture and season with nutmeg, salt and pepper. 

Fry the sausages and cut into slices. Add to the sauerkraut and place into the bottom of an ovenproof dish. Top it with the potato mash, decorate with a fork and add little bits of butter on top of the mash.

Heat in the oven until hot all the way through, than place under the grill rapidly to give it a beautiful golden-brown colour on top. Then enjoy.

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