German lasagna of sausage, sauerkraut, potatoes, and cheese!
Ingredients - Serves 4
5 or 6 Bratwurst sausage (sliced in 1/2" rounds)
1 large jar or package of Sauerkraut - drained (best is the kind in the refrigerated section of the grocery)
5 or 6 Bratwurst sausage (sliced in 1/2" rounds)
1 large jar or package of Sauerkraut - drained (best is the kind in the refrigerated section of the grocery)
4 - 5 medium white potatoes (quartered)
salt & pepper to taste (be careful, as sausage is usually salty)
10 Juniper berries - crush them just a bit
3/4 cup of shredded Monterey Jack or other white cheese
Steps
- Peel, quarter, and boil potatoes in salted water until just tender. Don't overcook! Drain well and cool for about 15 - 20 minutes.
- Pre-cook sausage in boiling water, drain fat and water. Cool slightly. Slice into rounds.
- Drain sauerkraut and stir in the Juniper berries.
- In a large casserole dish, layer the ingredients: sausage, sauerkraut, potatoes, cheese, for a total of 2 or three layers.
- Bake for 30 minutes at 350° F or until cheese is bubbly and slightly browned.